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.
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.
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.
- 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
- 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.
- 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.
- 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.
- Transfer to a 16 oz mason jar and allow to cool for several hours.
- Refrigerate for several days or leave out for 4 days at room temperature.
Recipe from Bon Appetit.
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