Recipes>Chocolate Recipes

Chocolate and Hazelnut Spread

by Joanne Harris & Fran Warde from The Little Book of Chocolat

Makes 2 x 250g jars

Total 1hr

Cook 1hr

Create an indulgent homemade chocolate and hazelnut spread with this easy step-by-step recipe. A pinch of salt brings out the real richness of the recipe.

Discover more delicious Chocolate recipes

From fudgy brownies to light mousses

From the book

The Little Book of Chocolat

Joanne Harris & Fran Warde

Buy From

Introduction

Ever since my trip to the Nutella factory I’ve wondered how easy it would be to try to create my own chocolate spread. Turns out it’s surprisingly easy – the result isn’t Nutella, but (dare I say it) it’s just as delicious. All you need is a spoon …

Tags

Ingredients

Essential kit

You will need a food processor, and two 250g glass jars.

Method

Place the hazelnuts in a food processor and whizz until smooth. Add the icing sugar and blend. Warm the chocolate, butter and cream in a bain-marie until smooth and melted, add to the whizzed nuts and icing sugar in the food processor along with a pinch of salt and blend until smooth.

Place two clean glass jars, with their lids beside them, on a baking sheet and put them in the oven at 140 °C/gas mark 1 for 20 minutes to sterilize. The jars can also be sterilized in a hot wash in the dishwasher.

Transfer the chocolate spread to the jars and leave to cool and set. It is best used at room temperature to ease spreading, but needs to be stored in the fridge.

Chocolate manufacturers currently use 40% of the worlds almonds and 20% of the worlds peanuts.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Chocolate Recipes

View all

Salted Caramel Swirl Brownies

by Sophie Richards from The Anti-Inflammatory 30-day Reset

Mary Berry’s The Ultimate Chocolate Roulade

by Mary Berry from Mary 90: My Very Best Recipes

More Family Friendly Recipes

View all

Jamie Oliver’s Pink Shredded Wheat

by Jamie Oliver from Eat Yourself Healthy

Jamie Oliver’s 5-minute Tasty Toppers

by Jamie Oliver from Eat Yourself Healthy

More Joanne Harris & Fran Warde recipes

View all

P’Tite Mere’s Chocolate Chestnut Truffles

by Joanne Harris & Fran Warde from The Little Book of Pies

Maple and Walnut Chocolate Ice Cream

by Joanne Harris & Fran Warde from The Little Book of Chocolat

Get our latest recipes, features, book news and ebook deals straight to your inbox every week