Delicious Homemade Chocolate Spread
So easy and so delicious!
- spread it over bread or serve with your favorite crepes or pancakes
- the recipe made in just a couple of minutes
- thick, delicious spread
- not overly sweet
- delicious edible gift for Christmas, Mother's Day, or Valentine's day
- keeps well in your pantry (up to a month)
- made with easily accessible ingredients
- vegan, gluten-free, and dairy-free
Hazelnut Chocolate Spread Ingredients
Made of five simple ingredients that can be found in any store.
Hazelnuts - Use whole hazelnuts, then roast them and peel the skin off. Feel free to use toasted hazelnuts too.
Sugar - Icing sugar will work great in this recipe. This spread is not overly sweet so feel free to add more sugar.
Unsweetened Cocoa Powder - Dutch-processed cocoa powder will work great in this recipe.
Oil - Feel free to use canola oil, sunflower oil, or hazelnut oil to add some shine and silkiness.
Chocolate - Use semi-sweet chocolate with about 50% cocoa.
How to store homemade Hazelnut chocolate spread
Store your Hazelnut Chocolate Spread in a jar or airtight container. Close the jar or container and store at room temperature (in your pantry) for up to a month or serve with bread, pancakes, or crepes.
How to make Hazelnut chocolate spread
Follow this quick recipe video to see the step by step video on how to make this delicious homemade spread.
Make these delicious homemade spreads too
METHOD
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roasted hazelnuts
First, roast your hazelnuts. Preheat the oven to 200 °C or 390 °F. Line a baking sheet with parchment paper and add your hazelnuts in a single layer. Place in the middle of the oven and roast for 10 - 12 minutes, then remove from the oven and wrap in a kitchen towel to remove the skin. Rub nuts in a towel to remove loose skins or use a salad spinner. Fill the salad spinner with the roasted hazelnuts and spin a couple of times until the skin loosens.
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make the hazelnut chocolate spread
Add roasted hazelnuts, icing sugar, and unsweetened cocoa powder to a bowl of a stand mixer or blender. Pulse for a couple of times at high speed. After each pulse, scrape the sides and bottom of the bowl using a spatula, then pulse again until you get a sand-like mixture. It will take about 5 minutes of pulsing to achieve that. Add the canola oil and melted chocolate and mix again until combined.
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Transfer your homemade Hazelnut Chocolate Spread to a jar or airtight container. Close the jar or container and store at room temperature (in your pantry) for up to a month or serve with bread, pancakes, or crepes.
