Chocolate Hazelnut Spread
Making your own Chocolate Hazelnut Spread is easy, and tastes great! Strong nutty and chocolaty flavors with a bit of sweetness. So much better than store bought!
Servings: 11
Calories: 190kcal
Equipment
Ingredients
- 2 cups raw hazelnuts or blanched, roasted hazelnuts (see note)
- ¾ cup confectioners sugar
- ⅓ cup cocoa powder
- 2 tablespoon canola or hazelnut oil (see note)
- 1 teaspoon vanilla
- ⅛ teaspoon kosher salt
Instructions
- If using raw hazelnuts: Move oven rack to middle position and heat oven to 375°F. Spread hazelnuts on a rimmed baking sheet and roast 10-12 minutes until golden brown. Allow to cool until cool enough to handle.
- Transfer hazelnuts to a large container with a tight fitting lid, or a medium bowl with a second bowl placed on top. Shake hazelnuts vigorously to remove skin. Remove hazelnuts that have minimal skin left. Repeat until most of the hazelnuts are peeled.
- Transfer peeled hazelnuts to a food processor. Process until the hazelnuts form a smooth, buttery paste. Add the sugar, cocoa, oil, vanilla and salt to the food processor. Process until the paste is smooth and glossy.
- Store the chocolate hazelnut spread in an airtight container at room temperature for a more liquid consistency or in the fridge for a more solid spread. It will keep for one month.
Video
Notes
If you are using raw hazelnuts, follow the first two steps of the instructions. If you can find roasted blanched hazelnuts, skip the first two instructions steps.
Hazelnut oil can be used instead of canola for a stronger hazelnut flavor, if preferred. Alternatively, any mild flavored oil will work.
Nutrition
Serving: 2Tablespoons | Calories: 190kcal | Carbohydrates: 13g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Sodium: 27mg | Fiber: 3g | Sugar: 9g