Hazelnut-Chocolate Spread

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a medium ovenproof skillet, melt 1 tablespoon of the butter.
3. 3
   Add the hazelnuts and cook over moderate heat until just beginning to brown in spots, about 2 minutes.
4. 4
   Transfer the skillet to the oven and roast the nuts for about 6 minutes, until the skins blister.
5. 5
   Transfer the nuts to a kitchen towel and rub off the skins.
6. 6
   Let cool.
7. 7
   In a food processor, combine the hazelnuts with both chocolates and process until the nuts are finely chopped and the chocolate just begins to melt, 4 minutes.
8. 8
   In a small saucepan, heat the sweetened condensed milk with the salt until hot.
9. 9
   With the food processor on, add the hot condensed milk and process until incorporated.
10. 10
    Add the remaining 7 tablespoons of butter and process until smooth, 2 minutes.
11. 11
    Add the boiling water and process until creamy, 2 minutes.