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Chocolate Hazelnut Spread

Homemade {better than} Nutella. Roasted Hazelnuts makes all the difference. from @dietersdownfall.comChocolate Hazelnut Tart – Day One – 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.

Homemade Hazelnut Chocolate Spread, Chocolate Sandwich Cookies, Chocolate Hazelnut Tart. from 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.

Roasted Hazelnuts and Chocolate make an amazing spread. from @dietersdownfall.comThis 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.

Chocolate Hazelnut Spread on some graham crackers makes a good mid-day snack. from @dietersdownfall.comIf 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.

Chocolate Hazelnut Spread
Roasted hazelnut flavor permeates though this chocolate spread.
  • 1 cup hazelnuts
  • ⅛ cup sugar
  • 8 oz. semisweet or bittersweet chocolate, coarsely chopped
  • ¼ cup butter, cut into 1-inch pieces, room temperature
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt
  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 it.
  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 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.
recipe from here


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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.


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.