Hazelnut chocolate spread
Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor.
Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract.
Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days.
You can use shop bought hazelnut butter for this recipe, but it won't be as smooth as making your own.