Homemade hazelnut chocolate spread
Homemade hazelnut chocolate spread is a medium French recipe that serves 8. 550 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 17 min | Cook: 20 min | Total: 52 min
Cost: $13.50 total, $1.69 per serving
Ingredients
- 400 g Whole hazelnuts (To roast then peel)
- 60 g Hazelnut oil (Can be replaced with a neutral oil (sunflower, rapeseed))
- 400 g Milk chocolate (Break into pieces to facilitate melting)
Instructions
Roast the hazelnuts
Preheat the oven to 150°C. Spread the 400 g of hazelnuts on a tray and bake for 10 to 15 minutes, stirring halfway through.
Time: PT15M
Temperature: 150°C
Cool the hazelnuts
Remove the tray from the oven and let the hazelnuts cool for about 5 minutes.
Time: PT5M
Remove the skin
Rub the hazelnuts between your hands or in a clean kitchen towel to remove most of the skin.
Time: PT5M
Grind the hazelnuts
Place the hazelnuts in the blender (in two batches if necessary) and blend until a very fine powder is obtained.
Time: PT4M
Add the hazelnut oil
Pour the 60 g of hazelnut oil into the blender and blend for 2 minutes until a smooth cream is achieved.
Time: PT2M
Melt the chocolate
Melt the 400 g of milk chocolate in a bain‑marie or microwave (30 s at medium power, stir, repeat) until completely liquid.
Time: PT5M
Mix the melted chocolate
Pour the melted chocolate into the hazelnut cream and blend for 1 minute until a homogeneous and glossy spread is obtained.
Time: PT1M
Package and chill
Transfer the spread into a glass jar, seal tightly and place in the refrigerator for 24 hours to set.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑free, Contains tree nuts, Contains dairy
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, White chocolate
Equipment Needed
- Oven
- Baking tray
- High‑power blender
- Silicone spatula
- Bain‑marie or microwave bowl
- Glass jar (about 1 L)
Critical Steps — Do Not Skip
- Roast the hazelnuts without burning
- Remove the hazelnut skins
- Grind the hazelnuts into a very fine powder
- Melt the chocolate without overheating
- Achieve a smooth and homogeneous texture
Chef Tips from the Video
- Roast the hazelnuts 2‑3 minutes longer for a stronger flavor.
- Add a pinch of sea salt to enhance the chocolate.
- Use high‑quality milk chocolate for better creaminess.
Troubleshooting
Grainy or gritty texture after blending.
Blend longer or add 1‑2 tablespoons of extra hazelnut oil.
The spread remains too liquid after chilling.
Leave in the refrigerator for an additional 24 hours or add a bit of roasted hazelnut powder.
Storage
Refrigerator: Store in the refrigerator for 2 weeks in an airtight jar.
Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before use.
Room temperature: Not recommended, the spread hardens quickly at room temperature.
Make-Ahead Tips
- Prepare the spread the day before and let it rest in the refrigerator.
- The spread freezes very well; portion before freezing.
Last updated: August 20, 2026
