Hazelnut Chocolate Spread

by

Drop

POSTED Thu, 4 June 2020

Serves

12

Total Time

40 MINS

Calories

278

Dangerously delicious - you might find yourself eating this straight from the jar! Other uses include sandwiching cookies or spreading on fresh crepes.

recipe-image

    INGREDIENTS


  • Almonds icon
    Almonds

    40 g (about ¼ cup)

  • Hazelnuts icon
    Hazelnuts

    160 g (about 1 ¼ cups)

  • Milk icon
    Milk

    400 g (about 1 ¾ cups)

  • Powdered milk icon
    Powdered milk

    60 g (about ½ cup)

  • Honey icon
    Honey

    40 g (about 1 ⅞ tablespoons)

  • Sea salt icon
    Sea salt

    1 g (about ⅛ teaspoon)

  • Bittersweet chocolate icon
    Bittersweet chocolate

    160 g (about 1 cup)coarsely chopped

  • Milk chocolate icon
    Milk chocolate

    140 g (about ½ cup)coarsely chopped

    METHOD


  • 1. Pre-heat oven - 174°C
  • 2. Add almonds and hazelnuts to a clean small bowl
  • 3. Transfer nuts to baking sheet
  • 4. Bake until toasted - 5 min, 174°C
  • 5. Let cool - 10 min
  • 6. Wrap with kitchen towel
  • 7. Transfer nuts to food processor bowl
  • 8. Grind baking sheet until fine
  • 9. Add milk, powdered milk, honey and sea salt to a clean saucepan
  • 10. Heat until just boiling
  • 11. Add bittersweet chocolate and milk chocolate to a clean medium glass bowl
  • 12. Melt - low heat
  • 13. Transfer chocolate mixture to food processor bowl
  • 14. Blend until smooth
  • 15. Transfer content of saucepan to food processor bowl
  • 16. Blend until smooth
  • 17. Chill in fridge until set

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