Description
This recipe yields a luscious, velvety chocolate hazelnut spread, crafted with toasted hazelnuts and rich cocoa. Its smooth texture and deep, nutty chocolate flavor make it a versatile addition to breakfasts or desserts. The preparation involves blending ingredients to achieve a creamy consistency, offering a delightful homemade alternative.
Ingredients
- 1 ½ cups (about 200g) raw hazelnuts
- 1 cup (about 170g) good quality dark chocolate, chopped
- ½ cup (about 60g) powdered sugar
- ¼ cup (about 25g) unsweetened cocoa powder
- 2 tablespoons neutral oil (such as grapeseed or sunflower oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet. Toast for 10-12 minutes, or until fragrant and skins are slightly cracked.
- Transfer the hot hazelnuts to a clean kitchen towel. Fold the towel over and rub vigorously to remove as much skin as possible. Discard the loosened skins.
- Place the skinned hazelnuts in a high-speed food processor or blender. Process for 5-10 minutes, scraping down the sides occasionally, until the hazelnuts transform into a smooth, creamy butter. This process requires patience.
- While the hazelnuts are processing, melt the chopped dark chocolate. This can be done in a microwave in 30-second intervals, stirring between each, or over a double boiler until smooth.
- Add the melted chocolate, powdered sugar, cocoa powder, neutral oil, vanilla extract, and salt to the hazelnut butter in the food processor.
- Process again for another 2-3 minutes, until all ingredients are thoroughly combined and the spread is completely smooth and uniform.
- Transfer the homemade chocolate hazelnut spread to an airtight jar. It will thicken slightly as it cools.
Notes
Ensure hazelnuts are well toasted for the best flavor, but avoid burning them.
Patience is key when processing hazelnuts; they will go from crumbs to a thick paste, then to a smooth butter.
Adjust the amount of powdered sugar to your preferred sweetness level.
For a richer chocolate flavor, use a higher percentage dark chocolate.
Store the spread at room temperature for up to 2 weeks, or in the refrigerator for longer (it will firm up when chilled).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180 (per 2 tablespoons)
- Fat: 12g (per 2 tablespoons)
- Carbohydrates: 18g (per 2 tablespoons)
- Protein: 3g (per 2 tablespoons)