HAZELNUT CHOCOLATE SPREAD
Category
Classical & MKD Recipes
Fat: 90.50g Protein: 13.58g
CHO: 11.89g Kcal: 916 MKD 11.89g CHO TOTAL
Notes
Mo’s tip: This is best stored in a small, sterilized jar.
Leave it on one side to cool and set. This will take a few hours.
It will keep well in a cool place for at least a week.
If you store in the fridge you will need to bring it to room temperature to serve.
If preferred, you can use whole hazelnuts, but they will need to be roasted in the oven for approximately 15 minutes. If they have skins, you will need to remove them before blitzing.
Great with pancakes or cupcakes.
I used Puresweet icing as it seems to have less after taste, you could use SUKRIN ICING or if you prefer a few drops of liquid sweetener, but it would reduce the volume of the spread.
Ingredients
- 50g Chocolate – LINDT 90% DARK SUPREME
- 73g Double cream
- 8g Cocoa powder
- 40g Hazelnuts – MORRISONS chopped and roasted
- 40g Icing sweetener - PURESWEET
- You will also need ½ teaspoon of vanilla extract.
Instructions
- Start by making a nut butter by blitzing the hazelnuts and icing sweetener until really smooth.
- Break the chocolate into pieces and place in a bowl.
- In a small pan heat the cream and cocoa, when it is simmering pour it over the chocolate.
- Keep stirring until it is really smooth, then add the nut butter with the vanilla extract.
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