Chocolate and hazelnut spread
A grown-up version of a childhood favourite, this is delicious when spread thickly on toast, in between cake layers or when sandwiched in the middle of cookies
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
75g blanched hazelnuts
100g dark chocolate (72% cocoa solids), chopped
100ml condensed milk
1-2 tbsp hazelnut oil
pinch of salt
3-4 tbsp hot water
Method
Preheat the oven to 180°C.
Tip the hazelnuts on to a baking sheet and toast in the preheated oven for about 5–7 minutes, until pale golden. Remove the nuts from the oven and cool slightly.
Tip the warm hazelnuts into a food processor and chop until they become an almost smooth paste. Gently melt the chocolate, condensed milk and hazelnut oil in a small pan over a low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
Spoon into a pretty sterilised jar and leave to cool. Cover with a lid and label when cold. It will keep in the fridge for up to two weeks.
This recipe is from Gifts from the Kitchen by Annie Rigg, published by Kyle Cathie
