Chocolate spread cream cheese

Chocolate spread cream cheese

From
Posh Toast
Serves
4
Prep
30 mins

This recipe makes a large jar of chocolate spread. You won’t need it all but it will keep in the fridge for up to two weeks.

Ingredients

Quantity Ingredient
250g hazelnuts
75g dark chocolate, roughly chopped
75g milk chocolate, roughly chopped
1 tablespoon cocoa powder
75g icing sugar
1 teaspoon vanilla extract
pinch salt
4 slices wholemeal bread
175g cream cheese

Method

  1. Preheat the oven to 160°C fan. Tip the nuts onto a baking tray and roast in the oven for 15 minutes, shaking every so often, until golden brown. Leave to cool a little, then tip 200g of the roasted nuts into the bowl of a food processor.
  2. Meanwhile, tip both chocolates into a bowl and melt over a pan of barely simmering water, then allow to cool.
  3. Blend the nuts to a paste in the food processor. Sift in the cocoa powder and icing sugar, then add the cooled melted chocolate, vanilla extract and a good pinch of salt. Blend until smooth – about 10 minutes – scraping the mixture down from the sides every so often. Transfer to a jar, then leave to cool completely and firm up a little.
  4. Toast the bread and spread thickly with the cream cheese. Top with several spoonfuls of chocolate spread, then roughly chop the remaining roasted hazelnuts and scatter these over the top.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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