The recipe is surprisingly simple and allows room for interpretation and improvisation. Take out the hazelnuts and add some peanuts or peanut butter? How about some fruity flavors? Maybe coffee beans? Maybe not.
1 cup peeled Hazelnuts
4 ounces semisweet chocolate (no chips)
4 tablespoons unsalted butter.
1 teaspoon Vanilla
1 to 2 tablespoons not or vegetable oil
3 tablespoons sweetened condensed milk
1/2 teaspoon kosher salt
Toast 1 cup peeled hazelnuts in a dry pan until they are fragrant and golden, then let cool. Meanwhile, melt 4 ounces semisweet chocolate (not chips) and 2 ounces unsalted butter (4 tablespoons). Stir in 1 teaspoon vanilla extract.
Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons nut or vegetable oil. With the machine running, add the chocolate mixture, 3 tablespoons sweetened condensed milk, and 1/2 teaspoon kosher salt. Transfer to a container and refrigerate.
From: NY Times