Hazelnut Chocolate Spread
Serves
12
Total Time
30mins
Calories
278
Dangerously delicious - you might find yourself eating this straight from the jar! Other uses include sandwiching cookies or spreading on fresh crepes.
- Almonds40 g
- Hazelnuts160 g
- Milk400 g
- Powdered milk60 g
- Honey40 g
- Sea salt1 g
- Bittersweet chocolate160 gcoarsely chopped
- Milk chocolate140 gcoarsely chopped
Ingredients
- 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 content of baking sheet to food processor bowl
- 8. Grind toasted nuts until very 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 in microwave - 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
