Homemade Chocolate and Hazelnut Spread
Lindt Excellence Dark 70% Bar 100g
- 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
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).
Spoon into a bowl, add the icing sugar and chopped chocolates and set aside.
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.
Remove from the heat and pour over the chopped chocolate-hazelnut mix. Add a pinch of salt and stir until smooth and melted.
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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