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Hazelnut Chocolate Cheese Board Spread
Sweet tooth

Serve with ChocolatRouge Sweet Red Wine, a soft, velvety blend of red wines and natural rich chocolate flavors. Makes eight servings 8 ounces blanched hazelnuts (1-3/4 cups), toasted 1 teaspoon coarse sea salt 1/2 cup confectioners’ sugar 4 ounces 60 percent semisweet chocolate, melted 1/2 cup ricotta cheese Parchment paper 1/4 cup cocoa powder, for dusting

Puree 7 ounces (about 1-1/2 cups) toasted nuts and sea salt in food processor until mixture is coarse, almost paste. Add confectioners’ sugar, melted chocolate and ricotta cheese, and pulse until fully combined. Spoon mixture into round parchment-lined ramekin or container. Then cover and refrigerate for about 1 hour or until firm. Once chilled, gently remove from ramekin and dust top with cocoa powder. Chop remaining hazelnuts and press into top of chocolate. Cut into wedges and place on cheese board.