The treat that childhood dreams are made of, chocolate hazelnut spread holds a special place in many peoples’ hearts. But if you’ve never tried making it yourself, you’re in for a treat: this recipe is more delicious and indulgent than anything you can buy in the shops.
Making chocolate hazelnut spread at home can be tricky if you grind the hazelnuts yourself and almost always has a slightly grainy texture. Here, the use of WhyNut paste means you can achieve a smooth, glossy finish every time. The recipe and pictures are by Littleloaf for WhyNut.
Makes 1 large jar
185g milk chocolate
25g unsalted butter
200ml full fat milk
35g dried milk powder
25g icing sugar
2 tbsp cocoa powder
175g WhyNut hazelnut paste
Large pinch salt, to taste
- In a small bowl suspended over a pan of simmering water, melt the chocolate and butter. Remove from the heat and set aside to cool slightly.
- Pour the milk into a medium saucepan and sift in the dried milk powder, icing sugar and cocoa powder. Whisk to combine then bring to a simmer. Remove from the heat.
- Add the hazelnut paste to a blender along with the melted chocolate and butter mixture and blitz to combine. Once smooth, pour in the warm milk mixture, add the salt and process again to form a thick, glossy paste. Pour into a jar, leaving the lid off until it cools completely before storing in the fridge.
- The butter is entirely optional. It makes the spread even richer and smoother, but you could easily omit if desired.
- Because this recipe includes milk and butter, make sure to store your jar of spread in the fridge.
- Adjust the ratios to suit your taste. If you like a richer spread, replace some of the milk chocolate with good quality dark chocolate. Prefer it slightly sweeter? Add more icing sugar. Honey and maple syrup can also be substituted for the sugar, although they will give the spread a very distinctive taste.
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