Peruvian & World Recipes

Hazelnut-Chocolate Spread

Hazelnut-Chocolate Spread
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Hazelnut-Chocolate Spread

Course: DessertsCuisine: Italian
Cups:

3

Indulge in the rich bliss of Hazelnut-Chocolate Spread, a heavenly blend of raw hazelnuts, powdered sugar, cocoa, vanilla, sea salt, melted coconut oil, and decadent milk chocolate chips. Perfectly creamy and irresistibly sweet, elevate your treats with this divine spread.

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Ingredients

  • 2 cups hazelnuts, raw, skin on

  • 1 cup powdered sugar

  • 1/4 cup unsweetened cocoa powder

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt or kosher salt

  • 2 Tbsp coconut oil, melted

  • 1/3 cup milk chocolate chips, semi-sweet, or 60% dark

Directions

  • Roast & Peel The Hazelnuts:
  • Set the oven rack to the middle position. Preheat to 350ºF (177ºC).
  • Spread the hazelnuts on a rimmed baking sheet. Roast until the surface is lightly brown and fragrant, bake for 10 to 12 minutes. Shake the pan halfway through for even cooking.
  • Transfer the nuts to a clean dish towel. Fold the towel over and vigorously rub them against each other until at least half of the skins fall off. It’s okay if some remain, it adds depth to the flavor.
  • For The Hazelnut Spread:
  • Add the warm hazelnuts to a high-speed blender. Process at high speed for 3 minutes, stopping to scrape down the sides every 30 seconds. It should form a smooth thick paste, like peanut butter.
  • Add the powdered sugar, cocoa powder, vanilla, salt, and melted coconut oil. Process at high speed until smooth, about 1 minute. Scrape down the sides every 15 seconds.
  • Add the melted chocolate and process until smooth, about 30 seconds. Scrape down the sides halfway through.
  • Add the chocolate to a microwave-safe bowl. Heat on high power in 30-second intervals, stirring in between until just melted. Alternatively, melt on the stovetop, with the bowl of chocolate set over barely simmering water that does not touch the bottom of the bowl, stirring until melted.
  • Add the melted chocolate and blend until smooth, about 1 minute.
  • Cool the chocolate hazelnut spread completely, then transfer to a jar or airtight container.

Recipe Video

Notes:

  • Store in an airtight container for up to 2 weeks at room temperature.
  • Stir before using.
  • Refrigerate for up to 1 month.
  • Let it come to room temperature to be spreadable.

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