Chocolate Spread

This spread is delicious served with fresh brioche or crusty bread and will keep for up to a week if stored in an airtight container and refrigerated.

Recipe courtesy Bill Granger, Bills Open Kitchen, Murdoch Books, 2003
TOTAL TIME: 10 min
Prep: 5 min
Inactive Prep: --
Cook: 5 min
YIELD: about 1 cup
LEVEL: Easy

ingredients

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Directions

Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts. Leave to cool until smooth enough to spread.
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