Hazelnut chocolate spread recipe
 Homemade hazelnut chocolate spread makes a wonderful sweet topping for bread or toast. 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip)75g/2½oz icing sugar100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces150ml/5fl oz double cream or vegan cream alternativepinch sea salt20g/¾oz cocoa powder1 tsp vanilla extractcrusty white bread, to serve 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip) 75g/2½oz icing sugar 100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces 150ml/5fl oz double cream or vegan cream alternative pinch sea salt 20g/¾oz cocoa powder 1 tsp vanilla extract crusty white bread, to serve Method Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor.Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Recipe tips You can use shop bought hazelnut butter for this recipe, but it won't be as smooth as making your own.