Homemade Chocolate Hazelnut Spread (Printer-Friendly)
Silky chocolate hazelnut blend, velvety smooth and irresistibly sweet. Ideal for breakfast, desserts, or snacks.
# What You’ll Need to Cook:
→ Chocolate Hazelnut Spread
01 -
180 g semi-sweet baker’s chocolate, broken into pieces
02 -
250 g roasted hazelnuts, skins removed
03 -
40 ml refined coconut oil, melted
04 -
2 tsp pure vanilla extract
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100 g powdered sugar
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25 g unsweetened cocoa powder
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1/4 tsp salt (adjust to taste)
08 -
60–75 ml water
# Steps to Prepare:
01 -
Heat approximately 1 litre of water in a small saucepan over medium heat until simmering. Place a heatproof bowl atop the saucepan and add the chocolate pieces. Stir gently until fully melted, then set aside to cool slightly.
02 -
Add roasted hazelnuts, melted coconut oil, and vanilla extract to a high-powered blender or food processor. Process until the hazelnuts form a thick, smooth paste.
03 -
Add powdered sugar, unsweetened cocoa powder, and salt to the hazelnut paste. Blend until the mixture is homogeneous and fully combined.
04 -
Pour the melted chocolate into the mixture and process until a glossy, smooth spread forms.
05 -
Gradually add 60–75 ml water while blending to reach desired consistency. Transfer to a clean jar and store at room temperature or refrigerate.
# Extra Cooking Tips:
01 -
If using salted roasted hazelnuts, reduce or omit additional salt after tasting the blended mixture.
02 -
For a vegan version, substitute dairy-free melting chocolate for the baker’s chocolate.
03 -
Using refined coconut oil ensures a neutral flavor; unrefined oil will deliver a coconut note.