Hazelnut chocolate spread
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 1 jar
91Èȱ¬made hazelnut chocolate spread makes a wonderful sweet topping for bread or toast.
By Paul A Young
From Saturday Kitchen
Ingredients
- hazelnutshazelnut: 80²µ/2¾´Ç³ú hazelnuts, peeled (or hazelnut butter, see tip)
- icing sugar: 75²µ/2½´Ç³ú icing sugar
- dark chocolate: 100²µ/3½´Ç³ú dark chocolate, 60–65% cocoa solids, chopped into small pieces
- double cream: 150ml/5fl oz double cream or vegan cream alternative
- sea salt: pinch sea salt
- cocoa powder: 20²µ/¾´Ç³ú cocoa powder
- vanilla extract: 1 tsp vanilla extract
- white bread: crusty white bread, to serve
Method
Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor.
Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract.
Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days.
Recipe tips
You can use shop bought hazelnut butter for this recipe, but it won't be as smooth as making your own.
