MAKE YOUR OWN CHOCOLATE HAZELNUT SPREAD: low-added sugar indulgence FTA (from the archives)

A popular easy-peasy 'Nutella' which is almost guilt-free

 Chocolate & Hazelnut Spread, Lower Sugar & Preservatives
via Dan Doherty

This recipe was posted in an American food group on Facebook which 67 joined recently.  The response was stunning -- over a hundred posts a day for 3 days!

If you missed it first time around, here's a second opportunity.  Put it in your recipe file, even if you're not planning to make it right away.  It's perfect for brunch pancakes on a Sunday.

This recipe from celebrity chef Daniel Doherty is deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking).  (Daniel has given 67 permission to use his recipe)  It's low in sugar, it's smooth, it's creamy.  It's delicious but doesn't smack you in the face with sweetness.   

Most of the ingredients will be found in any baker's cupboard.

The spread's easy to make but a good food processor or smoothie maker will help the process. (see tips)  

Use it as a spread for toast or buns or add whipped cream to make a mousse or layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.   

Even with the lower sugar, the recipe is an Indulgence.  The health-conscious can be pleased that the recipe doesn't make a huge amount -- there's just enough to make people happy but not to overindulge.   

Cost: £2-ish
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1 3/4oz hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
   60g/2 generous ounces icing sugar
   10g/1/3oz cocoa powder
   25g/generous 3/4 oz powdered drinking chocolate
   50g/1 3/4oz dark chocolate (65%+ cocoa solids), melted over simmering water or in 10 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

1. If hazelnuts are unroasted, preheat oven to 350f/180c/gas4 & roast on baking tray until golden - 5 min
2. Blitz nuts in food processor until finely ground - it will take a few mins
3. Add icing sugar, cocoa & drinking chocolate; blend
4. Add melted chocolate; blend 5 mins
5. Gradually add water & oil until thick and gloopy - a few mins
6. Decant into an air-tight container; refrigerate before using

Tips:

• 67 used a 600rpm blender & smoothie maker; the result was delicious but slightly grainy; next time, the mix will be whizzed for longer
• If you liked this you will love Double Chocolatella Mini Volcano Cakes 
• If making your own doesn't appeal and you've deep pockets, try Le Pain Quotidian; it sells unbelievably more-ish, not-too-sweet chocolate-hazelnut spread £6/jar

By kind courtesy of Daniel Doherty, Duck & Waffle: Recipes and stories. published by Mitchell Beazley £25, octopus books.co.uk

•                                                   More sweets on Nav Bar: Recipes I / Baking 

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