Ingredients
7 ounces blanched hazelnuts (1 1/2 cups), toasted
Coarse salt
1/2 cup confectioners' sugar
2 1/2 ounces semisweet chocolate, melted
Preparation
Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
Bring to room temperature before using.
