Name: Chocolate and Hazelnut Spread
Yield: Makes 1 X 1 lb (450g) jar
Ingredients: 1/2 cup blanched hazelnuts; 3 1/2 oz (100g) dark chocolate (72% cacao), chopped; 1/3 cup and 2 tablespoons sweetened condensed milk; 1-2 tablespoons hazelnut oil; Pinch of salt; 3-4 tablespoons hot water

Chocolate and Hazelnut SpreadCatherine Gratwicke

A grown-up version of a childhood favorite, this is delicious when spread thickly onto toast, inbetween cake layers, or when sandwiched in the middle of cookies—or if no—one's looking straight from the jar with a big spoon…

Cooks' Note

It will keep in the refrigerator for up to 2 weeks.

Recipe notes

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