Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Toasted hazelnuts and melted chocolate blend into a silky, jar-worthy spread.

Total 45 min Makes 16 oz Calories 170/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This homemade version skips the excess sugar and palm oil of store-bought jars, relying on toasted hazelnuts and good chocolate for deep, nutty flavor. A food processor does the heavy lifting, turning nuts into smooth butter before chocolate and a touch of oil are blended in. Spread it on toast, swirl it into oatmeal, or spoon it straight from the jar.

Ingredients

  • 2 cups raw hazelnuts
  • 8 ounces semisweet chocolate, chopped
  • 3 tablespoons neutral vegetable oil
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet in a single layer and toast, stirring once, until fragrant and the skins are cracked, 10 to 12 minutes.

  2. Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to loosen and remove most of the skins.

  3. Let the hazelnuts cool to room temperature, about 15 minutes.

  4. Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 20-second bursts, stirring until smooth.

  5. Process the cooled hazelnuts in a food processor for 3 to 4 minutes, scraping down the sides occasionally, until a smooth, runny nut butter forms.

  6. Add the melted chocolate, vegetable oil, powdered sugar, salt, and vanilla to the processor and blend until fully smooth and glossy, 1 to 2 minutes.

  7. Transfer the spread to a clean jar and let cool to room temperature; it will thicken slightly as it cools.

  8. Store covered at room temperature for up to 2 weeks, or refrigerate for up to a month; stir before using if it separates.

Rate this recipe

★ 4.7 (1)

Chocolate Hazelnut Spread

This homemade version skips the excess sugar and palm oil of store-bought jars, relying on toasted hazelnuts and good chocolate for deep, nutty flavor. A food processor does the heavy lifting, turning nuts into smooth butter before chocolate and a touch of oil are blended in. Spread it on toast, swirl it into oatmeal, or spoon it straight from the jar.

45 min 16 oz 170 cal

Ingredients

  • 2 cups raw hazelnuts
  • 8 ounces semisweet chocolate, chopped
  • 3 tablespoons neutral vegetable oil
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. 1

    Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet in a single layer and toast, stirring once, until fragrant and the skins are cracked, 10 to 12 minutes.

  2. 2

    Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to loosen and remove most of the skins.

  3. 3

    Let the hazelnuts cool to room temperature, about 15 minutes.

  4. 4

    Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 20-second bursts, stirring until smooth.

  5. 5

    Process the cooled hazelnuts in a food processor for 3 to 4 minutes, scraping down the sides occasionally, until a smooth, runny nut butter forms.

  6. 6

    Add the melted chocolate, vegetable oil, powdered sugar, salt, and vanilla to the processor and blend until fully smooth and glossy, 1 to 2 minutes.

  7. 7

    Transfer the spread to a clean jar and let cool to room temperature; it will thicken slightly as it cools.

  8. 8

    Store covered at room temperature for up to 2 weeks, or refrigerate for up to a month; stir before using if it separates.