A grown-up version of a childhood favorite, this is delicious when spread thickly onto toast, inbetween cake layers, or when sandwiched in the middle of cookies—or if no—one's looking straight from the jar with a big spoon…

　　

Ingredients

Makes 1 X 1 lb (450g) jar

　　1/2 cup blanched hazelnuts

　　3 1/2 oz (100g) dark chocolate (72% cacao), chopped

　　1/3 cup and 2 tablespoons sweetened condensed milk

　　1-2 tablespoons hazelnut oil

　　Pinch of salt

　　3-4 tablespoons hot water

　　

Step 1

Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.

　　

Step 2

Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.

　　

Step 3

Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.

　　Cooks' Note

　　It will keep in the refrigerator for up to 2 weeks.

　　Reprinted with permission from Gifts from the Kitchen by Annie Rigg, © 2011 Kyle Books