Dessert: Chocolate and Hazelnut Spread

Recipe by Annie Rigg A grown-up version of a childhood favorite, this is delicious when spread thickly onto toast, inbetween cake layers, or when sandwiched in the middle of cookies—or if no—one's looking straight from the jar with a big spoon…

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Chocolate and Hazelnut Spread

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup blanched hazelnuts
3 1/2 oz (100g) dark chocolate (72% cacao), chopped
1/3 cup and 2 tablespoons sweetened condensed milk
1-2 tablespoons hazelnut oil
Pinch of salt
3-4 tablespoons hot water

Instructions

Preheat the oven to 350 °F (180 °C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.

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