Homemade Chocolate and Hazelnut Spread

Our Master Chocolatiers have shared their recipe for a heavenly homemade hazelnut chocolate spread using a combination of our delicious 65% Cocoa Milk and 70% Cocoa Dark Chocolates. Perfect for topping toast, dipping fruit, enjoying with pancakes or indulging straight from the spoon…

 

Chocolatier’s Tip

For added hazelnut flavour, swap the 70% Cocoa Dark for our Excellence Roasted Hazelnut - it will be a slightly crunchier texture due to pieces of Piedmont hazelnuts.

 

Makes 1 large or 2 medium-sized jars

 

Light

Ingredients

  • 150 g hazelnuts, roasted
  • 150 g icing sugar
  • 125 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
  • 80 g Lindt Excellence 65% Cocoa Milk Chocolate, chopped
  • 300 ml double cream
  • 40 g cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

Lindt Chocolate In This Recipe

Method

Step 1.

Put the roasted hazelnuts in a blender and blend until you have a smooth paste, scraping down the sides of the blender as necessary (this will take about 5 minutes).

Step 2.

Spoon into a bowl, add the icing sugar and chopped chocolates and set aside.

Step 3.

Pour the cream into a saucepan, add the cocoa powder and vanilla extract, and bring to a simmer, stirring all the time to dissolve the cocoa powder.

Step 4.

Remove from the heat and pour over the chopped chocolate-hazelnut mix. Add a pinch of salt and stir until smooth and melted.

Step 5.

Pour into a large jar (or smaller jars), leave to cool completely before sealing. Store in a cool, dry place for up to a week. Enjoy at room temperature.

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