There’s something so comforting and indulgent about spreading nutty chocolate over hot toast and letting it slowly melt.

It’s a delicious treat that can be shop-bought, but tastes miles better if made from scratch. It’s super-easy – just spend 15 minutes knocking it up, then store it in sterilised jars for an indulgent sweet fix that’ll last for weeks. Cute jars of chocolate spread make great gifts, too!

You don’t have to stop at toast – try drizzling chocolate spread over Jamie’s chocolate calzone, these show-stopping tray-baked meringues, malty homemade cookies, and even poached pears. Just remember, the higher the quality of chocolate, the better your spread will taste, so make sure you use at least 70% cocoa solids.

HOW TO MAKE CHOCOLATE SPREAD

1. Spread 40g of hazelnuts out on a baking tray.
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2. Place in the oven at 200ºC/400ºF/gas 6 for 10 minutes, or until golden, then leave to cool completely.
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3. Place the toasted nuts in a food processor with 100g of golden caster sugar.
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4. Blitz to a fairly smooth paste.
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5. Snap 450g of quality dark chocolate (at least 70% cocoa solids) into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat.
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6. Stir until melted.
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7. Add 225ml of double cream and 100g of unsalted butter, then stir until smooth and combined.
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8. Fold in 1 big pinch of sea salt and the hazelnut paste.
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9. Divide between sterilised jars and store for a few weeks in the fridge. Spread on toast to serve.
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For more naughty spreads, check out how to make your own dulce de leche.


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chocolate

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  • Julie

    Is 40g hazelnuts correct? The quantity looks a lot more in the pictures above and I ended up adding a lot more (more like 200g) to get a paste. Just a typo maybe? Very yummy nonetheless, thank you 🙂

  • Bart

    40 grams is clearly not the correct ammount. I did it with 140. Also the paste seams wet in the picture but nuts and caster sugar combined gave me a dry paste. Am i forgetting something?