Homemade Hazelnut Chocolate Spread
Always a front-runner to garnish crêpes or for being smeared over sliced baguettes, Hazelnut Chocolate Spread is a definite star of the French breakfast table. Perfectly creamy, but less sweet and more robust in hazelnut flavor than most store-bought brands, this homemade hazelnut chocolate spread recipe focuses on two star ingredients – roasted hazelnuts and milk chocolate – for a taste and texture that’s as addictive as can be. For the making of Homemade Hazelnut Chocolate Spread, you first need to make hazelnut butter – to which melted chocolate and…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- Not listed
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups (200g) whole hazelnuts, raw (or 200g natural hazelnut butter)
- 2/3 cup (150ml) heavy cream (35% m.f.)
- 2 tbsp (25g) sugar
- 2 tbsp (14g) unsweetened cocoa powder
- 100g (3.5oz) milk chocolate, chopped
- ¼ tsp salt
Instructions
- 1
Skip step 1 & 2 explain how to make hazelnut butter. If you already have a jar of organic hazelnut butter, you can skip step 1 & 2.
- 2
Step 1 – Roast the hazelnuts. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet. Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl.
- 3
Step 2 – Make hazelnut butter. Transfer the hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth - in intervals, so the nuts and machine don’t overheat. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter / 12-15 minutes will give you a smooth, more spreadable butter. Choose the consistency you prefer, which will lead to a similar consistency for the hazelnut chocolate spread.
- 4
Step 3 – Make the hazelnut chocolate spread.In a medium sauce pan over low-medium heat, warm up the heavy cream with the cocoa powder and sugar. Stir until well combined and hot – but not yet simmering. Place the chopped chocolate in a large bowl and pour the hot cream over top. Wait about 15 seconds and stir until the chocolate is all melted.
- 5
Stir in the hazelnut butter and salt, until combined. Transfer the spread into a jar and let it cool completely to room temperature before closing the lid and storing it in the fridge.