Chocolate Hazelnut Spread

Instead of buying these chocolate spreads, make your own!


We’ve created two recipes, one with dairy and one without. For either version, start by grinding nuts in a food processor to a fine paste – but don’t forget to remove those bitter skins first: How to Prepare & Peel Hazelnuts.

Both versions are equally delicious, and everyone I gave a taste test to like both in a different way!

The finer you can grind the nuts the smoother the mixture will be. If you have a Vitamix style blender, once everything has been combined I would run it through the blender one last time to try and get it as smooth and creamy as possible. But regardless, its equally delicious with a slightly nutty texture!



Chocolate Hazelnut Spread

Marla Hingley
Prep Time 10 mins
Total Time 10 mins
Servings 2 cups


Version 1

  • 1 cup hazelnuts roasted/skinned
  • ¼-1/2 cup powdered sugar to taste
  • 1 Tbsp cocoa
  • 2-4 Tbsp milk or milk substitute

Version 2

  • 1 cup hazelnuts roasted/skinned
  • 2 Tbsp sugar
  • ½ lb semi sweet chocolate melted
  • ¼ cup butter or margarine
  • ½ cup heavy cream
  • Pinch salt


  • For Version 1, grind nuts in a food processor to a fine paste then add remaining ingredients. Adjust to taste with more sugar if needed and more milk until a spreadable consistency is formed.
  • For Version 2, grind nuts in a food processor to a fine paste. In a separate bowl add butter to melted chocolate, stirring until smooth. Whisk in cream and salt, and nut paste.
  • For both, pour into jars and keep in fridge until needed.
Tried this recipe?Let us know how it was!
See also
Ice Cream Cone Cakes


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