A delicious homemade chocolate spread that is perfect on pancakes and toast…or straight from the jar
Preparation Time – 20 minutes
Cooking Time – 15 minutes
Makes – 1 x 350ml jar
- 140g hazelnuts, blanched
- 225g Homecook Dark 72% Cocoa
- 25-50g sugar of your choice
- 3 tbsp powdered whole milk
- 350ml whole milk
- Dash of vanilla extract
- Pinch of salt
- Heat the oven to 180C and spread out the hazelnuts in a single layer on a baking sheet. Bake for about 12-15 minutes until golden, then allow to cool.
- Once cooled, grind into a smooth paste in a food processor, scooping out and reserving a couple of spoonfuls early on if you’d prefer a crunchy texture. Depending on your machine, this will take about 10 minutes and you’ll need to keep scraping down the sides; be careful the motor doesn’t overheat.
- Meanwhile, melt the chocolate in a heatproof bowl set over, but not touching a pan of simmering water, or in the microwave. Stir together the milk, milk powder and 25g sugar in a small pan, and heat to a bare simmer.
- With the processor still running, pour the hot chocolate into the hazelnut paste, followed by the hot milk, vanilla and a pinch of salt. Taste, and add as much of the remaining sugar as you wish, then when you’re happy, stir in any reserved part-ground nuts.
- Pour into a clean container, allow to cool, then chill until set.