Best chocolate hazelnut spread (2 ingredients)
This delicious spread made with dark chocolate and roasted hazelnuts is quick and easy to make!
Ingredients
- 14 oz hazelnuts shelled
- 11.5 oz dark chocolate
Instructions
- Preheat your oven to 340°F/170°C in natural convection/high and low static heat mode. Spread the hazelnut kernels on an oven tray lined with parchment paper and place in the hot oven for around 10 minutes.
- Leave the hazelnuts to cool and place in a clean tea towel. Rub with your hands to remove as much skin as possible.
- Place the cold hazelnuts in the blender and blend, pausing to avoid damaging the blender. During these pauses, feel free to use a spoon to loosen the hazelnuts from the sides of the blender, to help save time. The hazelnuts will first turn into a powder, then into a purée and finally into a liquid. This takes about ten minutes.
- Melt your chocolate in a saucepan over low heat, stirring to prevent it from sticking.
- Add the melted chocolate to the blender and blend to combine. Place the spread in a jar and store in a cupboard away from light.
Notes
- You can add a pinch of salt to bring out the taste of the chocolate.
- I wouldn't recommend reducing the quantities: otherwise you risk your blender/robot running on empty.
- While blending the hazelnuts, take breaks with the blender so that it doesn't overheat and break (this has been my experience!).
- Only melt your chocolate once your hazelnuts have been roasted and blended, as described in the recipe. Otherwise, it will harden in the pan and you'll end up with a play-dough texture you can't use (more experience!).
Tried this recipe?Let us know how it was!