The fusion of chocolate and hazelnut is simply a match made in heaven. And if you’ve ever tasted Nutella, you’ll understand—the mixture of sweet chocolate and buttery hazelnut is so good you just can’t stop eating it. And with this recipe, you’ll be able to make your own version of this delightful spread at home.
Things You’ll Need
- 1 cup raw, unsalted hazelnuts
- 6 oz. milk chocolate chips
- 4 oz. bittersweet chocolate bar, finely chopped, (1)
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 ½ tablespoons vegetable oil or hazelnut oil
- 2 to 3 tbs powdered sugar, optional
- Baking sheet
- Parchment paper
- Food processor or high-speed blender
- Sealable container
Heat oven to 350°F. Scatter the hazelnuts onto a baking sheet that has been lined with a piece of parchment paper. Bake, stirring one or twice, until the hazelnuts have browned and some of their skins have started to split, about 10 to 15 minutes.
Carefully wrap the hazelnuts in a kitchen towel and rub to remove their skins. Set aside.
- Tip: Not all of the skin will come off which is OK. Simply remove as much as possible.
Place both chocolates in a medium, heat-safe bowl and melt in the microwave in 20 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once the chocolate has melted, set aside.
Add the hazelnuts to a food processor or high-speed blender and blend for 2 to 3 minutes, or until a glossy paste forms. Use a spatula to scrape down the side of the food processor or blender as needed.
Add the melted chocolate, sea salt, and vanilla, and blend. While the food processor or blender is still on, slowly pour in the oil. Continue blending for an additional minute. Once all ingredients have been added, taste and add in 2 to 3 tablespoons of powdered sugar as needed, then blend for a few seconds until combined.
Transfer the hazelnut-chocolate spread into a sealable, preferably glass, container. The spread will seem a little thin at this point, but it will thicken as it cools. Store at room temp for up to a week. Yields about 1 ½ cups.
- If the spread gets thick after a few days, simply place it in the microwave for a few seconds, or place the jar in some hot water. This will bring the spread back to a smooth, spreadable consistency.