Chocolate and Hazelnut Spread

Chocolate spread Chocolate spread
4 people 15 minutes 20 minutes


  • 70 g Butter
  • 50 g Caster Sugar
  • 15 g Cocoa Powder unsweetened
  • 100 g Dark Chocolate or milk chocolate, chopped
  • 110 g Hazelnuts skinned
  • 100 ml Milk


  1. Begin by toasting the hazelnuts in a dry pan over a medium heat until golden and fragrant, being careful not to burn them. Add the hazelnuts to a food processor and process until the nuts become powdered.
  2. Using a spatula, scrape the nuts off the sides of the bowl and process again until they form a paste. Add the sugar and blitz again until well combined, scraping down the sides and lid of the processor bowl if required.
  3. Put the chopped chocolate and milk in a heatproof bowl set over a pan of simmering water on a low heat. Once the chocolate has melted, pour the mixture into the food processor. Add the butter and cocoa powder and blend until combined.
  4. Spoon into a sterilised jar and keep refrigerated for about 12 days.
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