Homemade Chocolate Hazelnut Spread is a rich, creamy delight that rivals the popular store-bought version, offering a perfect balance of roasted hazelnuts and smooth, sweet chocolate. This indulgent spread is made with real ingredients, allowing you to control the sweetness and quality. Whether slathered on toast, stirred into a cup of warm milk, or simply enjoyed by the spoonful, this homemade version is a luxurious treat that you can easily make in your own kitchen. It’s perfect for spreading on crepes, drizzling over desserts, or using as a dip for fruit.
Ingredients:
- 2 cups raw hazelnuts
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp vegetable oil (or hazelnut oil)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup melted dark or milk chocolate (optional, for extra richness)
Instructions:
- Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer and roast for 10-12 minutes, until the skins are dark and the nuts are fragrant. Let them cool slightly.
- Remove the Skins: Once the hazelnuts are cool enough to handle, rub them in a clean kitchen towel to remove most of the skins. Some skins may remain, but that’s fine.
- Blend the Hazelnuts: In a food processor, pulse the hazelnuts until they become a smooth paste, about 5-8 minutes. Scrape down the sides of the bowl as needed to ensure even blending.
- Add the Chocolate and Flavorings: Add the powdered sugar, cocoa powder, vegetable oil, vanilla extract, salt, and melted chocolate (if using) to the hazelnut paste. Blend until smooth and creamy. Adjust the sweetness or chocolate intensity to your liking.
- Store the Spread: Transfer the chocolate hazelnut spread to an airtight container or jar and store it at room temperature for up to two weeks, or in the refrigerator for longer shelf life. Stir before using if it becomes slightly firm.
Enjoy this decadent homemade Chocolate Hazelnut Spread on toast, pancakes, or straight from the jar!
