Chocolate hazelnut spread
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Toasted, skinned hazelnuts blended with dark chocolate, cocoa, walnut oil, vanilla and honey into a homemade spread.
Ingredients
- 150 g hazelnuts
- 200 g dark chocolate
- 1 tbsp cocoa powder
- 2 tbsp walnut oil
- 1 tsp vanilla extract
- 2 tbsp honey clear honey
- 1/4 tsp sea salt
- 1 pinch chilli flakes (optional)
Equipment
- skillet
- food processor
- mason jars
Directions
- Toast the hazelnuts in a dry pan for about 1 minute, until just golden and nutty.
- Tip them into a clean tea towel and rub off the skins.
- Blend in a mini food processor into a smooth paste.
- Melt the chocolate in a bowl over simmering water (bain-marie); the bowl must not touch the water.
- Add the chocolate and all the other ingredients to the processor and blend until smooth.
- Spoon into a sterilised jar and refrigerate for about an hour to set.
Notes
Keeps up to 1 month in the fridge.