- 1/3 cup heavy cream
- 1/8 teaspoon salt
- 1 ¼ pounds milk chocolate, finely chopped
- ¾ cup hazelnuts
- ¼ cup chocolate-hazelnut spread
Preheat oven to 375°F. Spread nuts on a baking sheet; toast for 10 minutes. Wrap nuts in a kitchen towel and let cool for 5 minutes. Rub nuts in towel to remove skins. Finely chop nuts. Place 1/2 lb. chocolate in a saucepan and cook, stirring constantly, until melted. Remove from heat and whisk i...