Chocolate Hazelnut Cream Spread (Printable View)
A luscious, creamy chocolate and hazelnut blend ideal for various breakfast and snack uses.
# Ingredient List:
→ Nuts
01 - 1 cup roasted hazelnuts, skin removed
→ Chocolate
02 - 3.5 oz semi-sweet chocolate, chopped
→ Dairy
03 - 2 tbsp unsalted butter, softened
04 - 1/2 cup whole milk
→ Sweetener
05 - 1/2 cup powdered sugar
→ Flavorings
06 - 1 tsp pure vanilla extract
07 - 1/4 tsp fine sea salt
# How to Make It:
01 - Place roasted hazelnuts in a food processor and blend for 4 to 5 minutes until very smooth and creamy, scraping down the sides as needed.
02 - Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
03 - Add the melted chocolate mixture, milk, powdered sugar, vanilla extract, and salt to the hazelnut butter, then blend until fully combined and smooth.
04 - Transfer the spread into a clean jar or airtight container and let it cool to room temperature; it will thicken as it cools.
05 - Store in the refrigerator for up to two weeks. Bring to room temperature before serving for optimal texture.
# Expert Suggestions:
01 -
- It tastes like you spent hours in the kitchen, but takes barely 20 minutes from start to finish.
- The hazelnut-to-chocolate ratio is perfectly balanced, so every spoonful feels luxurious without being cloying.
- Once you realize you can make this yourself, store-bought spreads start tasting thin and waxy.
02 -
- If your hazelnut butter seems dry and clumpy after processing, it means the machine has heated the nuts slightly and they need another 30 seconds to fully release their oils—patience is everything.
- Chocolate can seize up in a heartbeat if even one drop of water gets into it, so keep your bowl and spatula completely dry when melting.
03 -
- Sift your powdered sugar before adding it so no little lumps hide in your spread and surprise you later.
- If your spread seems too thick after refrigerating, warm it gently in the microwave for 10–15 seconds rather than adding more milk and starting over.