Chocolate Hazelnut Spread

Chocolate Hazelnut SpreadRecipe
Photo: Yunhee Kim; Styling: Kevin Crafts
Our homemade version of Nutella takes just a few minutes to make and has a more intense chocolate flavor than the storebought kind. Try it in the Hazelnut Chocolate Mousse Tart, or slather it on toast.


Makes 1 cup


+ Add To Shopping List
1 cup raw, skin-on hazelnuts*
4 ounces semisweet chocolate
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon vegetable oil
A few pinches kosher salt


Total: 10 Minutes

1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.

2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.

3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).

*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at,, or

Note: Nutritional analysis is per Tbsp.

Created date

October 2012

Nutritional Information

Calories 114
Caloriesfromfat 64 %
Protein 1.9 g
Fat 8.2 g
Satfat 0.5 g
Carbohydrate 9.7 g
Fiber 1 g
Sodium 5.9 mg
Cholesterol 0.0 mg