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, 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

Spread 40g of hazelnuts out on a baking tray.
Place in the oven at 200ºC/400ºF/gas 6 for 10 minutes, or until golden, then leave to cool completely.
Place the toasted nuts in a food processor with 100g of golden caster sugar.
Blitz to a fairly smooth paste.
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.
Stir until melted.
Add 225ml of double cream and 100g of unsalted butter, then stir until smooth and combined.
Fold in 1 big pinch of sea salt and the hazelnut paste.
Divide between sterilised jars and store for a few weeks in the fridge. Spread on toast to serve.