Homemade chocolate-hazelnut spread
Homemade chocolate-hazelnut spread is a easy French recipe that serves 12. 550 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 32 min | Cook: 6 min | Total: 48 min
Cost: $19.00 total, $1.58 per serving
Ingredients
- 400 g Whole hazelnuts (Roast then remove the skin)
- 60 g Hazelnut oil (Can be replaced with a neutral oil (sunflower, rapeseed))
- 400 g Milk chocolate (Good quality chocolate, to be melted)
Instructions
Preheat the oven
Preheat the oven to 150 °C for about 5 minutes.
Time: PT5M
Temperature: 150°C
Roast the hazelnuts
Spread 400 g of whole hazelnuts on the tray and roast for 10‑15 minutes, stirring halfway through.
Time: PT15M
Temperature: 150°C
Cool slightly
Remove the tray from the oven and let the hazelnuts cool for 5 minutes on the countertop.
Time: PT5M
Remove the skin
Rub the hazelnuts between your hands or in a kitchen towel to remove most of the skin.
Time: PT5M
Grind the hazelnuts
Divide the hazelnuts into two batches and blend in the high‑speed blender until a very fine powder is obtained.
Time: PT5M
Add the oil
Pour 60 g of hazelnut oil (or neutral oil) into the blender and blend for 2 minutes until a creamy paste forms.
Time: PT2M
Melt the chocolate
Melt 400 g of milk chocolate in a bain‑marie or microwave (30 s, stir, repeat) until smooth.
Time: PT5M
Incorporate the chocolate
Pour the melted chocolate into the hazelnut paste and blend for 1 minute until a homogeneous, glossy texture is achieved.
Time: PT1M
Package
Transfer the spread into a clean glass jar, smoothing the top with the spatula.
Time: PT2M
Chill
Place the jar in the refrigerator for 24 hours so the spread sets properly.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Hazelnuts, Milk
Ingredient Substitutions
- Instead of Whole hazelnuts: Almonds, Pistachios
- Instead of Hazelnut oil: Sunflower oil, Rapeseed oil
- Instead of Milk chocolate: Dark chocolate, Milk chocolate with higher cocoa content
Equipment Needed
- Oven
- Baking sheet
- High‑power blender
- Saucepan or microwave‑safe bowl
- Silicone spatula
- Glass jar (900 g)
- Kitchen scale
- Kitchen towel (optional)
Critical Steps — Do Not Skip
- Roast the hazelnuts at the correct temperature
- Remove the hazelnut skins
- Grind the hazelnuts to a very fine powder
- Melt the chocolate without burning it
- Mix until a smooth, homogeneous texture is achieved
Chef Tips from the Video
- Use parchment paper on the tray to make cleaning easier.
- A 1000 W or higher blender ensures a very fine powder.
- Choose milk chocolate with 30‑35 % cocoa for a balanced flavor.
- Let the spread sit at room temperature for 5 minutes before spreading to avoid cracking.
Troubleshooting
Grainy texture after blending
Blend longer or add 5‑10 g extra oil until a smooth consistency is achieved.
Chocolate separates (turns grainy)
Gently reheat the mixture in a bain‑marie while stirring constantly until it becomes homogeneous again.
The spread remains too liquid after resting
Check that the chocolate was fully melted and that the oil proportion is not excessive; add a bit more hazelnut powder.
Storage
Refrigerator: Store in the refrigerator in the sealed jar for up to 2 weeks.
Freezer: Can be frozen for 2‑3 months in an airtight container.
Room temperature: At room temperature, the spread becomes very soft and keeps for less than 2 days.
Make-Ahead Tips
- Roasted hazelnuts can be stored for 1 month in an airtight jar.
- Hazelnut powder can be prepared ahead of time and stored in the refrigerator.
- Melted chocolate can be gently reheated in a bain‑marie if needed.
Last updated: August 20, 2026
