Chocolate Hazelnut Cream Spread

I discovered this chocolate hazelnut spread on a rainy Sunday morning when my neighbor brought over a jar from her kitchen, still warm, with a note that simply said "try this on toast." One bite and I was hooked—so much better than anything store-bought, and I could actually taste the hazelnuts beneath the chocolate. That afternoon, I raided my pantry and made my first batch, and somehow it became the thing I'm most proud to gift during the holidays.

I remember making this for my daughter's school bake sale, spreading it thick on homemade shortbread cookies, and watching kids come back for thirds. The teacher asked for the recipe, then the principal, then suddenly I was getting emails from parents asking if I could make it again. That's when I knew it wasn't just breakfast anymore—it was proof that homemade food changes how people remember a moment.

Ingredients

• Roasted hazelnuts (1 cup, skin removed): The foundation of everything—toasted hazelnuts give this spread its signature earthiness and body, which is why raw ones won't work the same way.
• Semi-sweet chocolate (100 g, chopped): Choose something you'd actually eat on its own; the quality here matters since chocolate is the second star.
• Unsalted butter (2 tbsp, softened): This adds silkiness without overpowering the delicate balance between nuts and chocolate.
• Whole milk (1/2 cup): It loosens the spread just enough so it's spreadable at room temperature, not a rock-hard block.
• Powdered sugar (1/2 cup): Sifted first to prevent lumps that get caught in your spread, adding sweetness without graininess.
• Pure vanilla extract (1 tsp): A small amount that rounds out the chocolate notes without announcing itself.
• Fine sea salt (1/4 tsp): The secret ingredient that makes the chocolate taste more like chocolate—don't skip it even though you can't taste salt.

Instructions

Process the hazelnuts into butter:

Pour your roasted hazelnuts into the food processor and let it run for 4–5 minutes, stopping to scrape down the sides every minute or so. You'll hear it go from crunchy to grainy to this beautiful, glossy paste that looks impossible—that's the natural oils releasing, and it means you're doing it right.

Melt chocolate and butter together:

Combine your chopped chocolate and softened butter in a heatproof bowl set over simmering water, stirring occasionally until it's completely smooth. If you prefer the microwave, use 30-second bursts, stirring between each one so the chocolate doesn't seize up on you.

Blend everything into one creamy mixture:

Add the melted chocolate, milk, powdered sugar, vanilla, and salt to your hazelnut butter and let the food processor do the work for about a minute until it's glossy and uniform throughout.

Transfer and cool:

Pour your spread into a clean jar or airtight container and let it sit at room temperature for an hour or two—you'll notice it thickening as it cools, developing that perfect spreadable texture.

Store and use:

Once it's cooled, cover and refrigerate for up to 2 weeks; pull it out 10 minutes before you need it so it softens just enough to spread without tearing your toast.

Save

This spread became my quiet victory last winter when I packed jars as gifts and watched people's faces light up at the market. There's something intimate about giving someone a jar of something you made by hand, knowing they're about to have a moment of joy on their morning toast.

Making It Your Own

Once you've made this once, the beauty is that it's your canvas to play with. I've added a whisper of espresso powder that makes the chocolate notes deepen, experimented with cinnamon for warmth, and even tried a pinch of cardamom just to see what would happen. Each small change teaches you something new about how flavors balance.

Beyond Toast

Yes, this is stunning on toast, but I've learned it's even better as a dip for fresh strawberries, especially if you warm it slightly so it becomes almost sauce-like. I've swirled it into yogurt, used it as a filling for crepes, and once even drizzled it over vanilla ice cream at a dinner party where everyone quietly asked me to do it again.

Pantry Swaps and Variations

Hazelnuts are your canvas here, not your prison. I've made this with almonds when that's what I had, peanuts when I wanted something more robust, and the result is always delicious—just different enough to keep you interested.

• Swap the hazelnuts for almonds or peanuts and you'll get a completely different flavor profile, each one equally memorable.
• For a dairy-free version, use plant-based milk and coconut oil instead of butter, and find a good vegan chocolate that melts smoothly.
• A pinch of cinnamon, espresso powder, or even a tiny bit of sea salt on top adds complexity that makes people ask what your secret ingredient is.

Save

This chocolate hazelnut spread is proof that some of the best things in life are the ones you make with your own hands. Once you taste homemade, you'll never go back.

Questions & Answers

→ How do I achieve a smooth spread consistency?

Blend roasted hazelnuts thoroughly until very creamy, then combine with melted chocolate and softened butter, ensuring a smooth texture.

→ Can this spread be made dairy-free?

Yes, substitute whole milk with plant-based alternatives and use dairy-free chocolate and margarine to keep it dairy-free.

→ What nuts can I use instead of hazelnuts?

Almonds or peanuts are good alternatives, each providing a unique flavor twist to the spread.

→ How should the spread be stored?

Keep the spread refrigerated in an airtight container for up to two weeks. Let it reach room temperature before serving for optimal texture.

→ Can flavorings be adjusted for variety?

Yes, adding a pinch of cinnamon or espresso powder enhances depth and complements the chocolate and nuts.