This recipe is simple or even simpler depend what approach you will take. By choosing already roasted hazelnut (UK) you can make this recipe extremely easy and definitely it will take much less time to do.
The hazelnuts are quite pricey anyway so you can pick the a bit more expensive and save yourself a hassle and time of roasting them. Or simple if you not sure about all roasting situation and a little bit mess definitely go for roasting one and skip the ‘Roasting nuts’ part.
There are few tips you may like to find useful when making the chocolate spread.
Adding chocolate to the recipe – you can easli add melted chocolate to this recipe. Just melt some in the microwave or double boiler method and add gradually to your batter until everything is combined.
Smooth texture of Chocolate Hazelnut Spread – be aware that the homemade hazelnut spread may not be as smooth as your store bought one. You need to make sure you you will grind the nuts as much smooth as you can before adding rest of the ingredients. Also it’s important that your sugar or sweetener is powdered. Otherwise it will add the texture to your butter.
The butter firm up – this butter is much different in terms of ingredients inside then the one you are used to use. The nuts are high in fat and we add even more fat (coconut oil) during processing it into spread. It is natural that some oils harden at a lower temperature. So if you store your butter in the fridge (which I strongly recommend) it may be harder then right after making it. The simple solution is to take it out of the fridge few minutes before making e.g. delicious chaffles with even more delicious Chocolate Hazelnut Spread that if it’s warm enough in your kitchen. 5 minutes at room temperature will soften it up again. For all of us living in the coolest places we can simply put it into the microwave for few seconds. It will warm it up slightly and make it softer to use. It will also soften on warm toast to become smooth and spreadable anyway.
The butter firm up – this butter is much different in terms of ingredients inside then the one you are used to use. The nuts are high in fat and we add even more fat (coconut oil) during processing it into spread. It is natural that some oils harden at a lower temperature. So if you store your butter in the fridge (which I strongly recommend) it may be harder then right after making it. The simple solution is to take it out of the fridge few minutes before making e.g. delicious chaffles with even more delicious Chocolate Hazelnut Spread that if it’s warm enough in your kitchen. 5 minutes at room temperature will soften it up again. For all of us living in the coolest places we can simply put it into the microwave for few seconds. It will warm it up slightly and make it softer to use. It will also soften on warm toast to become smooth and spreadable anyway.
Storing spread – I’m strongly recommend to store the spread in glass container so if needed we can warm it up without hassle and up to 2-3 weeks. Definitely store it in the fridge as it is not pasteurized and doesn’t have any preservatives or simple sugar and it won’t last long without fridge.
Ingredients
- 250g hazelnuts (UK)*
- 2 tablespoons coconut oil or hazelnut oil (UK)*
- 150g powdered sugar
- 35g cocoa powder
- 1 teaspoon vanilla extract
- pinch of sea salt
How to roast nuts?
- Preheat your oven to 180°C (350°F).
- Place the hazelnuts on a sheet pan and spread them out.
- Roast for 10-12 minutes, or until the skins become dark and cracked.
- Let it cool to the touch, then transfer them to a kitchen towel and rub them until most of the skins have been removed.
How to make Chocolate Hazelnut Spread?Instruction:
- Place the hazelnuts into a food processor. Depending on your food procesor power you will need to blend nuts for around 5 minutes. Look for creamy butter consistency.
- Add the oil and blend for another minute.
- Add the sugar, cacao and vanilla and blend until fully combined.
- Pour the spread into a storage container.
