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Chocolate Hazelnut Spread

This homemade chocolate hazelnut spread is easy to make and has way less sugar than the store bought variety.

This homemade chocolate hazelnut spread is easy to make and has way less sugar than the store bought variety.

Homemade Chocolate Hazelnut Spread

Two weeks of citrus and now I’m back  to my life-force;  my reason for being; my beloved; chocolate.  And I’m mixing that chocolate with one of my favorite nuts – hazelnuts. Then I’m taking it and putting it together in a tart.

 It’s been a busy few weeks for me.

This is my 4th week in a row putting out over-the-top recipes and I think this one was great! Well, again, my family thought it was great. I was going to make a giant peanut butter cup dessert, but then I wanted to try something new.

Homemade Chocolate Hazelnut spread in a mason jar on a blue background.

This homemade chocolate and hazelnut spread was beyond amazing. Step aside mass-produced Nutella, the roasted hazelnut adds so much flavor! A rich and nutty hazelnut flavor just blows up in your mouth.

The only issue one might find with the spread was the grit from the sugar. There were reviews about the recipe being gritty. I liked the texture. It felt homemade… However, I can see where that might bother people as an imperfection.

Add this homemade spread to graham crackers for a mid-day snack.

If you think that the texture might bother you, replace the granulated sugar with powdered sugar or melt the sugar in with the milk. I wish I had time to make a second batch to test out a different process.

But for now, I still have half a jar sitting in my fridge that I’ll happily eat.

Collage image of the three recipes I combined to make a Chocolate Hazelnut Tart.

This recipe is part two in a three-part series including Chocolate Sandwich Cookies and a Chocolate Hazelnut Tart.

This homemade chocolate hazelnut spread is easy to make and has way less sugar than the store bought variety.
Yield: 2 cups

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

This homemade chocolate hazelnut spread is easy to make and has way less sugar than the store-bought variety.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 40 minutes

Ingredients

  • 1 cup hazelnuts
  • 1/8 cup sugar
  • 8 oz. semisweet or bittersweet chocolate, coarsely chopped
  • 1/4 cup butter, cut into 1-inch pieces, room temperature
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt

Instructions

    1. Roast the hazelnuts at 350°F for 10 – 15 minutes and allow them to cool. If your hazelnuts still have the skins, then rub them between a kitchen towel to remove the skins.
    2. Place the hazelnuts into a food processor with the sugar and grind it until it’s smooth. It takes a few minutes to get the hazelnuts to an almost liquid-like state.
    3. Melt the chocolate in a double boiler and stir until smooth. Once melted, add in the butter and salt and stir until smooth and melted. Whisk in the cream until it’s incorporated. Add in the hazelnut butter and stir together.
    4. Transfer to a 16 oz mason jar and allow to cool for several hours.
    5. Refrigerate for several days or leave out for 4 days at room temperature.

    Notes

    Recipe from Bon Appetit.

    Nutrition Information:

    Yield:

    32

    Serving Size:

    1

    Amount Per Serving: Calories: 99Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 31mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 2g

    Nutrition information isn’t always accurate.

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    Jen @ Yummy Healthy Easy

    Friday 31st of January 2014

    OMG. Shut the front door!!! This looks amazing!! *Drool*

    Karyn Granrud

    Friday 31st of January 2014

    It was! I'm still enjoying it a spoonful at a time.

    ritu

    Tuesday 28th of January 2014

    When does one add heavy cream ?

    Karyn Granrud

    Tuesday 28th of January 2014

    Oh my! I' can't believe I left that out. You add it just after you melt the butter in the chocolate. Stir that together with the cream and then add in the hazelnut puree. I'll update the recipe now. Thank you for pointing it out.

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