HOME-MADE LOW-SUGAR/PRESERVATIVE CHOCOLATE HAZELNUT SPREAD: egg-free, easy, make ahead

A humoungously delicious, easy 'Nutella' which is almost guilt-free...

first published 2017

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

The Chinese pass out sweets at funerals to help alleviate the bitterness of grief and sorrow.  

This make it at home Chocolate Hazelnut Spread ('Nutella') will certainly cheer up anyone. 

It's easy to make, is smooth and creamy and puts a smile on the face. It's deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking) and utterly more-ish.

But, gloriously, it is also low in sugar and preservatives, and most of the ingredients will be found in any baker's cupboard.

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.

The recipe is from celebrity chef Daniel Doherty who has given 67 permission to use his recipe.  

A good food processor or smoothie maker will ease preparation but is not a requirement.  (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: £3.50-ish (2022 PRICES)
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1.75 oz 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/1.75 oz dark baking 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 Venchi on Hampstead High Street & elsewhere.  It sells unbelievably more-ish, not-too-sweet chocolate-hazelnut spread with or without brandy.  Prices near eye-watering so for a very special person at Christmas.  

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

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