Some of you may remember this recent recipe of mine for chocolate hazelnut spread. Yeah. This is about how long it took us to get through the last batch. Turns out, 2 and a half cups lasts a pretty long time as long as one doesn’t acquiesce to ALL five to ten daily requests for “more choc-tat” from any Helpful Toddlers.
So this time I’ve tweaked the recipe a little. And 2 out of 2 adults in this household agree that it’s an improvement over the previous attempt.
1 cup hazelnuts (Toast on a baking sheet @350°F for 10ish minutes, until skins look darkened and blistered. Wrap in a towel to cool. Rub in towel vigorously to remove skins.)
1 cup honey
1/2 cup cocoa powder
5 tbsps whole milk
4 tbsps unsalted butter (cut into a few pieces)
1 oz unsweetened chocolate (roughly chopped)
1 tbsp vanilla
1/2 tsp salt
Toss everything in a food processor and process until very, very smooth (10ish minutes, scrape down as needed). Makes about 2 and a half cups. It’ll be a bit runny and warm. Put it in a glass jar and refrigerate. It’ll set up to a spreadable consistency.
Just the thing for a
late night anytime snack on some SOURDOUGH!