Makes 250g

1. Gently melt 120g milk chocolate squares with 80ml groundnut oil in a bowl set over a pan containing a little simmering water.
   2. At the same time, place 30g caster sugar with 1 tsp cocoa and 5 tbsp milk in a small pan and gently bring to the boil, whisking together until smooth.
   3. Transfer both mixtures to a liquidiser and whiz together to a rich dark sauce.

  4. Grind 80g chopped roasted hazelnuts in a coffee grinder (to the texture you like for a smooth or chunky spread), then stir these through the chocolate mixture. Spoon into a jar or small container, cover and leave to cool.