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Chocolate-Hazelnut Spread Recipe

Italian · Condiment · 25 min total

A rich, creamy homemade version of the classic Italian spread, made with toasted hazelnuts and dark chocolate. Perfect on toast, pancakes, or straight from the jar.

Ingredients

• 2 cups (280g) raw hazelnuts
• 1/2 cup (60g) powdered sugar
• 1/3 cup (30g) unsweetened cocoa powder
• 1/4 cup (60ml) vegetable oil (or hazelnut oil)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 oz (115g) dark chocolate (70% cocoa), chopped

Instructions

1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, until fragrant and skins are blistered. Wrap in a clean kitchen towel and rub to remove most of the skins. Let cool slightly.
2. Place warm hazelnuts in a food processor and process until smooth and buttery, about 5 minutes, scraping down sides as needed.
3. Add powdered sugar, cocoa powder, oil, vanilla, and salt. Process until combined, about 1 minute.
4. Melt dark chocolate in a double boiler or microwave in 30-second bursts. Add to the food processor and process until smooth and glossy, about 1 minute.
5. Transfer to a jar and let cool completely. Spread will thicken as it cools. Store at room temperature for up to 2 weeks.

Tips

• For a smoother spread, process the hazelnuts longer until very runny before adding other ingredients.
• Use high-quality dark chocolate for best flavor.
• Store in an airtight container at room temperature; refrigeration may cause hardening.

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