Homemade Chocolate Hazelnut Spread: Silky, Rich and Better Than the Jar
Ingredients for Homemade Chocolate Hazelnut Spread
This recipe makes about 2 cups.
For the hazelnut butter
- 2 cups raw hazelnuts: about 10 ounces. Skinned hazelnuts save time.
- Pinch of salt: about ¼ teaspoon, to make the flavors shine.
For the chocolate
- 4 ounces milk chocolate: chopped and melted. For a less sweet spread, use semisweet chocolate.
- ¼ cup unsweetened cocoa powder: for a deep chocolate color and flavor.
- ½ cup powdered sugar: dissolves smoothly into the spread. Add more to taste.
- 1 teaspoon vanilla extract: warm and fragrant.
- 2 to 4 tablespoons neutral oil: such as canola or sunflower, or melted coconut oil, to make it creamy and spreadable.
- 2 tablespoons milk powder: optional, for a softer, milkier taste.
A Few Notes on the Ingredients
Where to buy hazelnuts: most supermarkets sell them in the baking aisle or bulk bins, sometimes labeled filberts. Blanched or skinned hazelnuts are more expensive but skip the peeling step entirely. Warehouse stores often have the best price.
Why toast them? Raw hazelnuts taste mild and a little grassy. Toasting brings out their oils and turns them sweet, golden and fragrant. It is the single most important step for flavor.
About the skins: hazelnut skins are slightly bitter. After toasting, rub the warm nuts in a kitchen towel and most of the skins will flake away. It is fine if a few bits remain.
Your food processor does all the work here. A high-powered blender also works, but you will need to stop and scrape more often. Small processors may struggle, so work in two batches if needed.
The amount of oil depends on your hazelnuts and how runny you like the spread. Start with 2 tablespoons and add more as needed.