Homemade Hazelnut Chocolate Spread Recipe

I absolutely love this recipe because it lets me indulge guilt-free in my DIY Nutella fantasy, while feeling like an epicurean genius. Plus, there’s something magical about turning simple, wholesome ingredients into a luscious spread that pairs perfectly with my morning toast and elevates my brunch game.

I enjoy preparing my own delicious spreads, and my Homemade Hazelnut Chocolate Spread is a favorite. It only requires 1 cup of raw hazelnuts and rich unsweetened cocoa powder, making it a super nutritious alternative to the store-bought versions.

I like to think that the hint of vanilla extract and a pinch of salt take the flavor over the top.

Ingredients

Raw Hazelnuts:
High in healthy fats, fiber, and protein, they offer a creamy consistency.

Powdered Sugar:
Contributes sweetness and smoothness, counterbalancing the bitterness of cocoa.

Unsweetened Cocoa Powder:
Full of antioxidants, tastes like a chocolate lover’s dream.

Vanilla Extract:
Enriches taste, contributes fragrant coziness.

Salt:
Advances the sweetness and depth of flavors in the blend.

Vegetable Oil:
Helps to create the smooth consistency of the spread, seamlessly blending the ingredients.

Ingredient Quantities

• 1 cup raw hazelnuts
• 2/3 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. Set your oven to 350°F (175°C). Pour the unroasted hazelnuts onto a baking sheet, then place the sheet in the oven. Roast the nuts for 10-12 minutes, or until you can smell their lovely, nutty fragrance and see that the skins have started to crack and peel away from the nut itself.

2. Take the hazelnuts from the oven and allow them to cool for a brief time. After they have cooled somewhat, put them in a clean kitchen towel, then rub the nuts together to remove most of the skins.

3. Place the peeled hazelnuts into a food processor. Process them on high until they become a smooth butter, scraping down the sides as necessary.

4. Pour the powdered sugar, unsweetened cocoa powder, vanilla extract, and salt into the food processor along with the hazelnut butter.

5. Reassess the amalgam of ingredients until they are well united and smooth.

6. With the food processor running, add the vegetable oil slowly to the mixture of hazelnuts. Blend until the spread is as smooth as you want.

7. Sample the spread and modify the level of sweetness or texture as necessary. If you think it needs to be sweeter or have a different consistency, add more powdered sugar or oil until it matches your desired specifications.

8. To a jar or airtight container that has been sterilized, transfer the hazelnut chocolate spread.

9. Keep the spread in a cool, dry location. It may also be kept in the refrigerator to lengthen its shelf life.

10. Relish your hazelnut chocolate spread that you made on your own! It is delicious on toast, pancakes, and as a dip for fruit!

Equipment Needed

1. Oven
2. Baking sheet
3. Kitchen towel
4. Food processor
5. Spatula
6. Measuring cups and spoons
7. Airtight jar or container

FAQ

• Can I use roasted hazelnuts instead of raw?Certainly! Roasted hazelnuts can be used, but the toasting time may need to be adjusted. If the hazelnuts are salted, the recipe’s salt content should be lowered.
• What is the purpose of the vegetable oil?Achieving a smooth, spreadable consistency for the chocolate spread requires oil.
• Can I substitute the vegetable oil with another type of oil?Certainly! You may use any neutral oil like canola or sunflower oil, or even melted coconut oil, which will give a slight coconut flavor.
• Is there a way to make it sugar-free?Powdered sugar can be replaced with a sugar substitute that measures like sugar, but this might slightly alter the taste and texture of your dish.
• How long does the hazelnut chocolate spread last?An airtight container in the refrigerator will keep it for up to two weeks.
• Can I use cacao powder instead of cocoa powder?Indeed, one can use cacao powder as a substitute, but the powder, when used as a substitute, might impart a more profound chocolate flavor and somewhat different nutritional characteristics.
• Do I need a special blender or food processor?To ensure a spread that is smooth and creamy, a blender or food processor with plenty of power works best.

Substitutions and Variations

Replace powdered sugar with an equal quantity of coconut sugar or maple syrup powder to achieve a powdered sugar substitute with a new flavor profile.
Cocoa powder (unsweetened): Substitute equal parts carob powder for a caffeine-free alternative.
Vanilla extract: Substitute with the same amount of almond extract for a delightful, nutty flavor.
Vegetable oil: Use the same amount of melted coconut oil for a hint of coconut flavor or hazelnut oil for a more pronounced nutty taste.

Pro Tips

1. Optimal Roasting To enhance the flavor of your hazelnut spread, ensure you keep a close eye on the hazelnuts while roasting. Stir them occasionally and take them out of the oven as soon as you notice a rich nutty aroma and light browning. Over-roasting can lead to a burnt taste.

2. Efficient Skin Removal If some hazelnut skins are stubborn, remove them by placing the nuts in a colander and giving them a gentle shake. Alternatively, use a pastry brush to help brush off extra skin.

3. Smooth Butter To achieve the smoothest hazelnut butter, process the nuts for longer than you’d think necessary. Be patient, and scrape down the sides often until the butter reaches a smooth consistency before adding other ingredients.

4. Flavor Enhancements Consider adding a pinch of cinnamon or a few drops of almond extract for a unique twist on the traditional flavor. These small additions can elevate your hazelnut spread to the next level.

5. Storage Tips If you plan to store the spread at room temperature, make sure the container is well-sealed to prevent any oil separation. For a smoother, more spreadable consistency right from the fridge, allow the jar to sit at room temperature for a few minutes before use.