Creamy and rich, this hazelnut chocolate spread uses roasted hazelnuts and real chocolate for the best flavor.
If you're a fan of Nutella, this hazelnut chocolate spread is a version of homemade Nutella. It's super easy to make in a food processor and has fantastic flavor.
Homemade chocolate hazelnut spread makes a great little gift idea!
This is a great way to make chocolate hazelnut nut butter without palm oil. Store-bought nut butter often contains palm oil which isn't very eco-friendly!
This chocolate hazelnut spread contains hazelnuts and both real chocolate and cocoa powder to give the most flavor. It tastes like homemade Ferrero Rocher in a jar!
- Hazelnuts - roasted, peeled, and blended until creamy.
- Sweetener - powdered sugar is easy to incorporate into the hazelnut spread.
- Cocoa powder - the first of the chocolate flavor.
- Semi-sweet chocolate - dark chocolate with around 50% cocoa works well to bring chocolate taste but with no bitterness. For a sweeter spread, use milk chocolate.
- Vegetable oil - Any mild-flavored vegetable oil helps to thin out the spread a bit.
- Vanilla + salt - both complement and bring out the other flavors.
You need a good food processor for this recipe. It needs to have a strong enough motor to blend consistently for 15-20 minutes until it's runny.
Even with a very strong blender it's likely you won't get the spread completely silky smooth, but it should be blended until it's liquid.
Use raw hazelnuts and roast them first on a baking sheet to bring out the most flavor in the hazelnuts. Toasting them also brings out the oils in the nuts which makes them easier to blend, and it helps with removing the hazelnut skins.
Place the hot nuts in a clean tea towel and rub them together to remove the hazelnut skins. The skins can add bitterness to the chocolate hazelnut spread so remove as much as you can. However, don't worry if you can't get every last bit.
Step by step instructions
Here is a rundown of the step-by-step instructions for making this hazelnut chocolate spread recipe.
Add the peeled, warm hazelnuts to a food processor and blend until the hazelnuts break down.
The hazelnuts will form a thick paste and stick to the walls of the food processor. Scrape down the sides as needed.
After about 15-20 minutes, the oils will begin releasing and creamy hazelnut butter will appear. After this point, keep blending until it's as smooth and runny as you can make it.
If the motor on your food processor gets too hot, give it a break. Turn it off and let it cool down before continuing.
How smooth your end result is will depend on the strength of your food processor. Even with a very strong blender or food processor it's likely you won't get the spread completely silky smooth, but it should be blended until it's liquid.
Add the remaining ingredients
Add in the powdered sugar, cocoa powder, vanilla, salt, and vegetable oil and blend until creamy. Drizzle in the melted chocolate slowly and blend until smooth.
Taste and add more sugar or salt as needed. At this point, the chocolate hazelnut spread will be very runny. It will thicken up as the chocolate cools.
Serving and storing
Pour the hazelnut spread into clean jars.
It can be stored at room temperature for up to 3 weeks or in the refrigerator for up to 4 weeks.
It will thicken up considerably when stored in the fridge. Soften it by bringing it to room temperature before serving.
Uses for chocolate hazelnut spread
- Add it to ice cream
- Swirl it in brioche rolls in place of cinnamon.
- Slather it on toast or banana bread
- Eat it with a spoon
- Add it to truffles
- Use it for a homemade edible gift idea!
Have you made this? Tag me and let me know!
- 250g raw hazelnuts
- 70g semi-sweet chocolate or milk chocolate*
- 3-4 tablespoon powdered sugar
- 2 tablespoon cocoa powder
- 2 tablespoon mild-flavored vegetable oil*
- 1 teaspoon vanilla
- ⅛-1/4 teaspoon salt
- Preheat the oven to 350°F/180°C.
- Arrange the hazelnuts on a roasting tray and roast for 10-12 minutes until hot.
- Tip the hazelnuts into a clean tea towel and rub them together to remove as much of the skin as possible.
- Add the hazelnuts to a food processor and blend for around 15-20minutes until they break down into creamy nut butter. Scrape down the sides of the blender as needed.
- Keep blending until it becomes liquid-like.
- In a microwave or over the stove over a water bath, melt the chocolate. Take it off the heat and let it cool a bit.
- Once the hazelnuts are blended and runny, add the cocoa powder, oil, vanilla, and salt and blend them together. Drizzle in the chocolate slowly and blend until smooth
- Taste and add more sweetness or salt as needed.
- Pour into clean jars.
- Store at room temperature for up to 3 weeks or in the refrigerator for up to a month. If stored in the fridge it will stiffen up considerably. To soften it, bring it back to room temperature.
*For a sweeter spread, use milk chocolate.
*If using coconut oil it will make a slightly stiffer spread than with other vegetable oils.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 49mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 4g