This hazelnut and chocolate spread recipe produces a moreish topping for toast or cakes, or heat gently and serve with pancakes.
Preparation: 20 minutes
Cooking: 10 minutes
Makes about 500g
Ingredients
- 150g hazelnuts
- 240g milk chocolate, broken into pieces
- 100g plain chocolate, broken into pieces
- 100ml vegetable oil
- 3 tablespoons icing sugar
- 1 tablespoon cocoa powder
- ½ teaspoon vanilla extract
Photo: Brent Darby
Method
1. Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread the hazelnuts in one layer on a baking sheet. Cook for 5-8 minutes until golden. Rub off the skins with a clean tea towel if necessary. Leave to cool thoroughly.
2. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir once or twice until smooth. Set aside to cool slightly while still remaining liquid.
3. Put the hazelnuts in a food processor and whizz until very finely ground and oily looking. Add the oil and whizz until smooth. Add the sugar, cocoa and vanilla, and whizz until combined – it will come together in a ball.
4. With the motor running, gradually add the chocolate until smooth and combined. There will still probably be a little texture from the nuts. If you prefer a smoother chocolate spread, push through a sieve.
Tags:
This hazelnut and chocolate spread recipe produces a moreish topping for toast or cakes, or heat gently and serve with pancakes.
Preparation: 20 minutes
Cooking: 10 minutes
Makes about 500g
Ingredients
- 150g hazelnuts
- 240g milk chocolate, broken into pieces
- 100g plain chocolate, broken into pieces
- 100ml vegetable oil
- 3 tablespoons icing sugar
- 1 tablespoon cocoa powder
- ½ teaspoon vanilla extract
Photo: Brent Darby
Method
1. Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread the hazelnuts in one layer on a baking sheet. Cook for 5-8 minutes until golden. Rub off the skins with a clean tea towel if necessary. Leave to cool thoroughly.
2. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir once or twice until smooth. Set aside to cool slightly while still remaining liquid.
3. Put the hazelnuts in a food processor and whizz until very finely ground and oily looking. Add the oil and whizz until smooth. Add the sugar, cocoa and vanilla, and whizz until combined – it will come together in a ball.
4. With the motor running, gradually add the chocolate until smooth and combined. There will still probably be a little texture from the nuts. If you prefer a smoother chocolate spread, push through a sieve.
Tags:
