Chocolate Hazelnut Spread

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.

 

This recipe goes with Hazelnut Chocolate Mousse Tart

Yield: Makes 1 cup
Total:
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 64%
  • Protein: 1.9g
  • Fat: 8.2g
  • Saturated fat: 0.5g
  • Carbohydrate: 9.7g
  • Fiber: 1g
  • Sodium: 5.9mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
  4. *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 freddyguys.com, hazelnuthill.com, or yournw.com.
  5. Note: Nutritional analysis is per Tbsp.
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