I absolutely love Nutella, I will use it on toast, as a ganache for cakes or really anything else. Christmas is the one time of year that I will go baking crazy and make everything from sausage rolls, truffles to the Christmas Cake. But one thing that I really wanted to try out and have on the table on Christmas morning is a chocolate spread that I have made from scratch. I must admit this is a lot of fuss when you can buy a jar for a couple of pounds but I think Christmas is the one time of year where you want to go all out. Plus these jars make really cute Christmas presents and could be given as a little extra gift for someone who is obsessed with Nutella. There are quite a few recipes for chocolate spread and this is perfect on toast, cakes or brownies. This will definitely be a favourite on Christmas morning!
Makes: 1 large jar or 2 small jars | Prep Time: 15-20 minutes | Cooking Time: 10-15 minutes
You will need ...
200g Hazelnuts
400ml Whole Milk
60g Powdered Whole Milk (or Dried Skimmer Milk)
3tbsp Honey
Pinch of Salt
170g Dark Chocolate
170g Milk Chocolate
Method ...
400ml Whole Milk
60g Powdered Whole Milk (or Dried Skimmer Milk)
3tbsp Honey
Pinch of Salt
170g Dark Chocolate
170g Milk Chocolate
Method ...
Firstly, you will want to pre-heat your oven to 180ºC (or 350ºF). On a baking sheet spread the hazelnuts evenly and place in the oven for 10 to 15 minutes, or until the hazelnuts are lightly toasted and golden. While the hazelnuts are toasting in the oven, remember to take the baking sheet out and toss the hazelnuts around and place back in the oven.
While the hazelnuts are in the oven, warm the whole milk and powdered milk in a small saucepan with the honey and salt. Heat until it just starts to boil and then remove from the heat.
In a clean, dry bowl set over a saucepan on simmering water, or in a microwave, melt the dark and milk chocolate together until smooth. Remove the bowl of melted chocolate and leave to cool slightly on the side. Once the hazelnuts have been toasted remove from the oven and spoon the nuts into a clean tea towel. Then fold the tea towel around the hazelnuts and rub them vigorously to remove any loose skins. The skins do not have to be fully removed but try to get as much of the skin of as possible.
In a food processor, grind the warm hazelnuts until they become a fine dust. Add the melted chocolate and continue to mix in the food processor. Every so often stop the food processor and scrape down the sides of the bowl. Once the mixture is smooth, add the warm milk mixture and process until everything is combined and smooth. (At this stage you can strain the mixture through a sieve to remove any larger pieces of hazelnuts but you can leave them in if you want)!
Finally transfer the mixture into one large jar or two smaller jars and refrigerate until set. This chocolate spread will keep in the refrigerator for up to a week. Enjoy on toast or as a ganache for cakes!!
While the hazelnuts are in the oven, warm the whole milk and powdered milk in a small saucepan with the honey and salt. Heat until it just starts to boil and then remove from the heat.
In a clean, dry bowl set over a saucepan on simmering water, or in a microwave, melt the dark and milk chocolate together until smooth. Remove the bowl of melted chocolate and leave to cool slightly on the side. Once the hazelnuts have been toasted remove from the oven and spoon the nuts into a clean tea towel. Then fold the tea towel around the hazelnuts and rub them vigorously to remove any loose skins. The skins do not have to be fully removed but try to get as much of the skin of as possible.
In a food processor, grind the warm hazelnuts until they become a fine dust. Add the melted chocolate and continue to mix in the food processor. Every so often stop the food processor and scrape down the sides of the bowl. Once the mixture is smooth, add the warm milk mixture and process until everything is combined and smooth. (At this stage you can strain the mixture through a sieve to remove any larger pieces of hazelnuts but you can leave them in if you want)!
Finally transfer the mixture into one large jar or two smaller jars and refrigerate until set. This chocolate spread will keep in the refrigerator for up to a week. Enjoy on toast or as a ganache for cakes!!
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