This delicious, easy-to-make chocolate spread recipe is perfect to scoop onto your bread, let it melt into your crumpets, or as someone I know does spoon it directly into your mouth!
by Emma Johnson
This recipe is slightly adapted from a Good Housekeeping recipe I found many years ago. I have tried many including those with cream. The cream does not work, don’t bother either trying it, in my opinion!
100g blanched and ground hazelnuts
250gmilk chocolate, broken into pieces
200g dark chocolate, broken into pieces
50g icing sugar, sieved
100 ml Fruity Famer vegetable oil or similar – ones with a milder taste
1/2 tsp vanilla essence or extract (whichever you have)
Blanch the Nuts
Although you can buy pre-blanched hazelnuts, it’s easy to do it yourself:
- Preheat oven to 190°C (170°C fan) mark 5.
- Scatter the nuts onto a baking tray, heavy-based is best.
- Put them in the oven and toast for about 5 or so minutes. Keep checking though.
- Once they look slightly golden brown, take them out of the oven and see if the skin removes easily.
- Cool the nuts and then pop them onto a cloth. Cover the cloth over them and rub vigorously to remove the skin.
- Once completely removed you’ll be left with golden nuts.
- Break the chocolate into pieces and pop into a heatproof bowl.
- If you have a microwave, carefully melt the chocolate. You don’t have to fully melt every piece as when you stir together, they’ll continue to melt.
- If you prefer to use a stove, pop the bowl over a pan of simmering water. Do not fill the pan too high because if water gets into the chocolate, you’ll ruin it. Once melted remove from the stove.
- Grinding the nuts: choose the hard way, pop them into a heavy-duty pestle and mortar, then grind. Or put them into a food processor and let that chop them finely for you!
- Add the nuts to the processor and continue to whiz it up.
- Add the icing sugar, whiz again, before adding the melted chocolate, oil, and vanilla.
- This recipe does leave a little crunch in the final mixture. If you do have fussy eaters, try pushing the mixture through a sieve.
- Finally, spoon into your sterilised jars.
Whenever I cook something new, I always need positive feedback from them that tastes my latest creation. This one went down particularly well. In fact, one was caught spooning it into her mouth! On that point, if you prefer the spread to be slightly runnier, add a little more oil – up to about a max of 125 ml, I’d say.
If this is all too much of a faff – try the Nutcellar Chocolate Spread.
Website – The Nutcellar
Find them at the local farmer’s markets and at My Refill Market, Stony Stratford