Chocolate Hazelnut Spread

Roasted hazelnut flavor permeates though this chocolate spread.


  • 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


  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.


© 2014 Pint Sized Baker. All rights reserved.