Homemade Chocolate Hazelnut Spread: Silky, Rich and Better Than the Jar

How to Make Chocolate Hazelnut Spread

1. Toast the hazelnuts. Preheat the oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and toast for 10 to 14 minutes, shaking once, until fragrant and the skins crack. Watch closely so they do not burn.
2. Remove the skins. Wrap the warm nuts in a clean kitchen towel and rub firmly for a minute. Pick the nuts out and leave the loose skins behind.
3. Blend into butter. While the nuts are still warm, place them in a food processor with the salt. Process for 5 to 10 minutes, stopping to scrape down the sides every minute or two. They will go from crumbs to a thick paste and finally to a runny, smooth hazelnut butter. Be patient; it will happen.
4. Melt the chocolate. Melt the chopped chocolate in the microwave in 20-second bursts, stirring each time, or in a bowl set over simmering water.
5. Add the remaining ingredients. Add the melted chocolate, cocoa powder, powdered sugar, vanilla, milk powder and 2 tablespoons of oil to the processor.
6. Blend until silky. Process for 2 to 3 minutes, until completely smooth and glossy. Add more oil, 1 tablespoon at a time, if you want it looser.
7. Taste and adjust. Add more powdered sugar for sweetness or a pinch more salt to deepen the flavor.
8. Jar it. Pour the spread into clean glass jars. It will be quite fluid while warm and thicken as it cools to room temperature.

Tips for the Smoothest Spread

• Keep the nuts warm when blending. Warm hazelnuts release their oils faster.
• Give your processor breaks if the motor feels hot. Rest it for a few minutes and continue.
• Use powdered sugar, not granulated, which can leave a gritty texture.
• Room temperature chocolate blends better than chocolate straight from a cold kitchen.

Variations

For a dark chocolate version, use semisweet or bittersweet chocolate and reduce the powdered sugar to ¼ cup.

For a crunchy spread, set aside ⅓ cup of chopped toasted hazelnuts and stir them in at the end.

For a chocolate almond spread, replace the hazelnuts with toasted almonds. The method is exactly the same, though almonds may need a few extra minutes in the processor.

How to Store Chocolate Hazelnut Spread

Store the spread in an airtight jar at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. In the fridge it becomes firmer; let it sit out for 20 to 30 minutes before spreading. Natural separation is normal, so give it a good stir before using.

Nutrition Information

Two tablespoons provide approximately 170 to 200 calories, depending on the amount of chocolate, sugar and oil you use.

Final Thoughts

Homemade chocolate hazelnut spread is a small luxury that feels much fancier than it is. One batch, a few clean jars and a spoon for tasting, and you will never look at the store-bought version the same way again.

With love, from Grandma's kitchen ❤️