How to make Chocolate Hazelnut Spread
Hazelnuts and Chocolate who can resist? This chocolatey, nutty spread is delicious and makes a fantastic addition to ice cream, smoothies, pancakes and toast or licked directly from the spoon (If no one is looking!).
Servings: 1 jar
Ingredients
- 1/2 cup hazelnuts
- 3/4 cup dark chocolate 70% cocoa solids is a good choice
- 1/2 tablespoon cocoa
- 3 tablespoon icing sugar sifted
- 1 tablespoon sunflower oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350F (180C/160C Fan) and add the hazelnuts to a baking sheet. Toast for 7 minutes.
- Remove from the oven and let them cool. Transfer to a tea towel, and rub the hazelnuts to remove the skins. It's okay if a few skins won't come off.
- Add the hazelnuts to a blender. Blend the nuts until they turn into a butter. Be patient this may take a while.
- Melt the chocolate in the microwave or over a double boiler. Ensure that water or steam does not come into contact with the chocolate or it will spoil. *
- Pour the chocolate into the hazelnut butter along with the salt, vanilla, icing sugar and cocoa. Blend until well incorporated. Taste and adjust sweetness as desired.
- Pour into a jar with a lid that seals tightly and once cooled keep in the refrigerator.
Notes
Melting Chocolate: In a microwave - break the chocolate up into small pieces in a suitable heat proof bowl, Melt in the microwave using 10 second short bursts of power. Check between each blast of heat to see whether the chocolate is melted. Be a little patient with this it's tempting to go faster but if you over-cook the chocolate it will be spoiled.
If you are not using a microwave, break the chocolate up into small pieces and add to a heat proof bowl. Sit this over a saucepan of water that's being heated on the hob. It is recommended that the bowl sits quite tightly on the saucepan as you do not want any steam or moisture to reach the chocolate. If this does happen it will do something called seizing and the chocolate will spoil. It won't be any good to use in the nutty spread.
Note: the nutritional information is automatically generated and is intended as a guide only.
This spread is dairy-free if ensure that the chocolate and the cocoa are both dairy-free.
It is also gluten-free as long as you ensure that the cocoa doesn't contain dairy products.
This spread is suitable for vegan and vegetarian diets provided the chocolate and the cocoa so not contain diary products. There are alternatives widely available.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1jar | Calories: 1391kcal | Carbohydrates: 96g | Protein: 20g | Fat: 107g | Saturated Fat: 36g | Cholesterol: 4mg | Sodium: 609mg | Potassium: 1385mg | Fiber: 21g | Sugar: 58g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 19mg
