Chocolate and Hazelnut Spread

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Ingredients

50g blanched hazelnuts
150g milk chocolate
50g dark chocolate
40g icing sugar
3 tbsp vegetable oil
½ tsp vanilla extract

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Put the hazelnuts on a baking tray and place under a medium grill, toast until just turning golden, then leave to cool.
Meanwhile, break both chocolates into a large bowl and set over a pan of simmering water leave until the chocolate melts then remove from the pan and stir together until smooth.
Put the hazelnuts into the blender and chop using a medium speed. Add the icing sugar then pulse until combined. Add the cooled chocolate, oil and vanilla and turn the speed dial so that the mixture becomes combined.
Spoon into sterilised jam jars. Do not store in the fridge as it will become too hard to spread.

Recipe rating: 5 of 5 Delicious - just in time for pancake day

Perfect timing promoting this recipe for pancake day, made me "have to try". I don't have the blender, I used my liquidiser attachment which worked just fine. I used whole hazelnuts which are much cheaper. I rough chopped them before putting into hot oven. The skins on the whole hazelnuts burn easily so I can see the benefit of blanched ones, but I took mine out the oven just in time before over toasted (removing only 3 or 4 darker pieces) but all in all, I think the darker skins gave a great nutty flavour. I also didn't have any icing sugar to hand, used caster instead which worked but I think icing sugar would help it be a little firmer consistency. Anyway, taste test is the most important thing, texture using my liquidiser was slightly grainy with the nuts/caster sugar but the family blind test was all 5 stars.

Posted: 28/02/2017 12:36:31 / PT