For when the sweet tooth strikes.
This recipe makes a large jar of chocolate spread. You won’t need it all but it will keep in the fridge for up to two weeks.
• 250g hazelnuts
• 75g dark chocolate, roughly chopped
• 75g milk chocolate, roughly chopped
• 1 tablespoon cocoa powder
• 75g icing sugar
• 1 teaspoon vanilla extract
• pinch salt
• 4 slices wholemeal bread
• 175g cream cheese
1 Preheat the oven to 160°C fan. Tip the nuts onto a baking tray and roast in the oven for 15 minutes, shaking every so often, until golden brown.
2 Leave to cool a little, then tip 200g of the roasted nuts into the bowl of a food processor.
3 Meanwhile, tip both chocolates into a bowl and melt over a pan of barely simmering water, then allow to cool.
4 Blend the nuts to a paste in the food processor. Sift in the cocoa powder and icing sugar, then add the cooled melted chocolate, vanilla extract and a good pinch of salt.
5 Blend until smooth – about 10 minutes – scraping the mixture down from the sides every so often. Transfer to a jar, then leave to cool completely and firm up a little.
6 Toast the bread and spread thickly with the cream cheese.
7 Top with several spoonfuls of chocolate spread, then roughly chop the remaining roasted hazelnuts and scatter these over the top.
Recipe extracted from Posh Toast © Quadrille Publishing.