Homemade Chocolate Hazelnut Spread
This creamy and rich homemade chocolate hazelnut spread, inspired by traditional Italian gianduja, is perfect on toast, as a dessert filling, or simply enjoyed by the spoonful.
Equipment
- Food Processor
- Baking Sheet
- Oven
Ingredients
Chocolate Hazelnut Spread
- 2 cups hazelnuts roasted and skins removed
- 1/4 cup cocoa powder
- 1/3 cup sweetener of choice such as sugar, maple syrup, or honey
- 1/4 tsp salt
- 1/2 cup milk of choice or 2 tbsp oil optional, for creamier texture
Instructions
- Preheat the oven to 400°F (200°C). Spread the hazelnuts on a baking sheet and roast for 6-8 minutes, or until they begin to brown. Remove from the oven and let cool slightly.
- Once cooled, rub the hazelnuts together in a clean kitchen towel to remove the skins. It's okay if some skins remain.
- In a food processor, blend the hazelnuts until they turn into a smooth butter. This may take up to 10-15 minutes, scraping down the sides as needed.
- Add the cocoa powder, sweetener, and salt to the hazelnut butter. Blend until fully combined and smooth.
- If a creamier texture is desired, add the milk or oil and blend until incorporated.
- Transfer the spread to a sterilized jar and store at room temperature for up to two weeks. Refrigeration may cause the spread to harden.
Notes
This homemade spread is inspired by traditional Italian gianduja, a blend of chocolate and hazelnut paste originating from Turin during Napoleon's regency. Enjoy it on toast, as a filling for pastries, or simply by the spoonful. For a smoother spread, ensure the hazelnuts are processed into a fine butter before adding the other ingredients. Adjust the sweetness to your preference by varying the amount and type of sweetener used.