Chocolate and Hazelnut Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A grown-up version of a childhood favorite, this is delicious when spread thickly onto toast, inbetween cake layers, or when sandwiched in the middle of cookiesor if noone's looking straight from the jar with a big spoon… Ingredients:
1/2 cup blanched hazelnuts |
3 1/2 oz (100g) dark chocolate (72% cacao), chopped |
1/3 cup and 2 tablespoons sweetened condensed milk |
12 tablespoons hazelnut oil |
pinch of salt |
34 tablespoons hot water |
Directions:
1. Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto 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. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
2. Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over 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.
3. Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.
4. It will keep in the refrigerator for up to 2 weeks.
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