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6-ingredient chocolate mousse

15 minutes

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Chocolate fridge cake with peanut-butter caramel

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20 minutes

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2 minutes

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40 minutes

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10 minutes

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25 minutes

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30 minutes

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40 minutes

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15-20 minutes

Home-made chocolate hazelnut spread and raspberry jam on toast

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

For the hazelnut spread:

150 g hazelnuts
A pinch of salt (optional)
1–2 T cocoa powder
¼ cup maple syrup (or 12 dates, chopped)

For the raspberry jam:

500 g fresh raspberries
225 g caster sugar
A squeeze of lemon juice
Seeded toast, to serve

Method

Roast the hazelnuts at 180°C for 5-10 minutes until golden brown all over. Add a pinch of salt for salted hazelnut spread. Remove from the oven, and while still hot, place in a blender or food processor and blend until they start to form a paste. This will take about 10–15 minutes. Stop the blender every minute or so and push the nuts down the sides using a spatula.
Add the remaining ingredients and 1–2 T water and blend until you reach the desired consistency. Using dates will result in a grainer texture.
To make the raspberry jam, cook all the ingredients over a high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Reduce to a simmer and cook for 15 minutes or until thickened.
Spread the toast with a generous scoop of hazelnut spread and top with a spoonful of raspberry jam. Store the leftover jam and hazelnut spread in sterilized jars for up to 5 days in the fridge.

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Home-made chocolate hazelnut spread and raspberry jam on toast

Home-made chocolate hazelnut spread and raspberry jam on toast

Ingredients

Method