Chocolate hazelnut spread
If you love Nutella as much as we do, this home-made version is irresistible. For an incredibly indulgent snack, melt a little of this spread and pour over ice cream.
MAKES ABOUT 500ML (17FL OZ)
PREP 15min, plus cooling COOK about 10min
• 100g (3½oz) blanched hazelnuts
• 350g (12oz) milk chocolate, broken into pieces
• 100g (3½oz) dark chocolate, broken into pieces
• 75g (3oz) icing sugar, sifted
• 125ml (4fl oz) vegetable oil
• ½tsp vanilla extract
1 Preheat oven to 190°C (170°C fan) mark 5. Spread the nuts out on a baking tray and toast in the oven for 5-10min until golden brown.
Tip on to a plate and leave to cool.
2 Meanwhile, melt the chocolate together in a large heatproof bowl set over a pan of gently simmering
water (make sure the base of the bowl does not touch the water). Alternatively, microwave in a microwave-safe bowl by heating for 20sec bursts at full power until melted. Leave to cool.
3 Transfer cooled nuts to a food processor and whizz until finely chopped. Add the sugar and whizz again for 10sec. Add the melted chocolate, oil and vanilla, and whizz until combined. If you want your spread smoother, push through a fine sieve. Spoon into sterilised jars.
PER 1TBSP SERVING: CALS 86; FAT 6G; SAT FAT 2G; CARBS 7G
MAKE IT A GIFT Attach a pretty teaspoon to the jar with a handwritten label complete with serving suggestions.