Feb 12, 2015

Hazelnut and chocolate spread recipe

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
chocolate spread recipe in two big bowls with whisk

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
chocolate spread recipe in two big bowls with whisk

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: 

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