Preheat the oven to 180°C/350F/gas mark 5. Place the hazelnuts on a lined baking tray and bake in the oven for 10 minutes, let cool. Once cooled rub the hazelnuts inside a tea towel or just use your hands to remove most of the skins.
Break the chocolate into small pieces and place in a bowl above a pot of simmering water (making sure the water doesn’t boil and the bowl doesn’t touch the water). Melt the chocolate then let cool slightly. You can also melt the chocolate in 30 second bursts in a microwave.
Add the cooled chocolate to the hazelnut spread with a small pinch of salt and blitz until combined and super smooth. At this point you can adjust the sweetness to your liking. The texture will be runny, pour into a jar or container and place in the fridge until thickened.
You can adjust the sweetness with more icing sugar or vanilla extract to your liking. Try using dark chocolate only for a more intense chocolate hit. Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.