We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Easy Hazelnut Chocolate Spread
Holiday 2021
Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.
Makes 1 3/4 cups (425 mL)
1 1/2 cups (375 mL) hazelnuts, about
8 oz (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted
1. Preheat oven to 350°F (177°C).
2. Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.
3. Using hands, rub hazelnuts to release skins. Slowly tilt the baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down the bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.
4. Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)
Makes 1 3/4 cups (425 mL)
