• 375 g (12 oz) milk chocolate
  • 125 g (4 oz) hazelnuts
  • 2 tablespoons vegetable oil
  • 2 tablespoons golden caster sugar
  • 1 tablespoon cocoa powder
  • ½ teaspoon vanilla extract

Sterilize a 400 g (13 oz) glass jar (see page 11), then melt the chocolate in a bowl over a pan of simmering water (see page 10).

Grind the hazelnuts into a paste in a food processor. Add the oil, sugar, cocoa powder and vanilla extract and whiz again, to combine.

Pour in the melted chocolate and blend until the mixture is very smooth, warm and runny. Pour it into the sterilized jar and cover. Leave to cool and thicken slightly before using. It will keep for up to 1 month, covered, at room temperature.

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