Marni cooks

Chilli Chocolate Spread

Chilli Chocolate Spread
Preparation time:
10 minutes
Cooking time:
25 minutes
16 portions

The perfect accompaniment to a buffet spread or a beautiful handcrafted gift for someone you love, this is a delicious, sweet spread with a fiery kick! It’s best lathered over a freshly baked crusty bread or on top of porridge. This spread is made with a rich blend of milk and dark chocolate with red chilli and paprika for the ultimate flavour pairing.

  • Ingredients

    • 200g blanched hazelnuts
    • 100g milk chocolate- chunky cut
    • 100g dark chocolate-chunky cut
    • 5-8g British red chilli
    • 375 ml condensed milk
    • 4 tbsp vegetable oil
    • 1 tsp paprika powder
    • 1/2 tsp salt
  • Method

    • Preheat the oven at 180 Celsius and roast the hazelnuts for 8 minutes. Remove from the oven, set aside until cool.
    • Put the toasted hazelnuts in a chopper then attach it to Kenwood Titanium Patissier XL. Set at level 3 and blitz until the hazelnuts turn into a smooth runny paste.
    • Add the chilli and blitz further until the ingredients are combined.
    • Put the dark and milk chocolate in a Chef XL bowl. Attach the creaming beater, set the temperature at 9, beater at level 2 for 5 minutes. Press start.
    • Add the vegetable oil and condensed milk. with the same setting, continue to beat the mixture for further 3 minutes.
    • Pour the hazelnut mixture and paprika powder into the Chef XL bowl. Set the temperature at 9, beater at level 3 for 4 minutes or beat until the mixture becomes a thick, creamy and spreadable consistency.
    • Transfer into a sterilised jar and enjoy on toast, crackers, porridge or fruit.

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