Homemade Chocolate Hazelnut Spread

An easy made from scratch chocolate hazelnut spread

Author -Shrilatha

Servings servings of 1 tbsp

Course Dessert

Cuisine American, French, Italian

Prep Time 20

Cook/Bake Time 8

Fry pan for stove top

Or sheet pan or roasting pan for oven

double boiler or microwave

spatula

a clean mason jar or a glass jar to store

food processor

Ingredients

If you have hazelnuts with skin. Then first peel them, by toasting them in the oven and rub them off in a towel. the skin will come out easily.

TO Toast the hazelnuts
In the Oven
First, toast the hazelnuts in a preheated oven at 180°c/340°f. for about 4 mins on each side. Remove and let it cool.
On the Stove Top
In a fry pan, on medium low heat, toast the peeled hazelnuts, until there are light brown specks.
Remove from heat let it cool down a little.
In a Food Processor or a mixer grinder. On medium speed grind the hazelnuts to a smooth butter consistency.
Note : you can grind until slight grainy also.
To that, add in the melted chocolate, powdered sugar and cocoa powder. Grind to a fine smooth spread.
Then add 1 tablespoon oil and give one run in the processor.
Transfer the hazelnut chocolate spread in to a nice clean jar. Close the lid tight, and store in a cool place away from direct sunlight.
Preparing the Jar:
In a pot of hot water, dunk in the jar and the lid for atleast 10 minutes. Remove and wipe out the excess water with a clean cotton cloth or a kitchen paper towel. Let it completely dry out before transfering in to the jar.

FOR A SWEETER HAZELNUT CHOCOLATE PASTE

use milk chocolate and increase sugar to ⅓ cup

or just swap to milk chocolate.

This Recipe here uses dark chocolate and is very light on sweet. So you can tweak based on your preference.

Serving: 1 tablespoonCalories: 108 kcalCarbohydrates: 7 gProtein: 2 gFat: 9 gSaturated Fat: 2 gCholesterol: 1 mgFiber: 1 gSugar: 5 gIron: 1 mg