- 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
- 1/3 cup coconut sugar
- 1/2 pound semisweet or bittersweet chocolate, coarsely chopped
- 1/4 cup unsalted butter, (earth balance) cut into 1″ pieces, room temperature
- 1/2 cup heavy cream/almond milk
- 1/2 teaspoon kosher salt
Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
Grind hazelnuts and sugar in a food processor for about 5 minutes until it liquifies.
Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
Special thanks to MELISSA HAMILTON AND CHRISTOPHER HIRSHEIMER.