Photo: H. Zell, CC BY-SA 3.0 · source

Other · From Bladwijzer

Chocolate hazelnut spread

Updated on 9 October 2026

• Makes: 1 jar of 350 g
• Time: 30 min
• From: Hazel

Ingredients

• 200 g shelled hazelnuts
• 100 g dark chocolate
• 50 g icing sugar
• 2–3 tablespoons neutral oil
• a pinch of salt

Method

1. Roast the nuts in the oven at 180 °C for 10 to 12 minutes, until fragrant and the skins crack.
2. Rub them in a tea towel while warm: most of the skins will come off.
3. Grind the nuts in a powerful food processor for 5 to 10 minutes, with breaks, until they turn into a runny paste.
4. Melt the chocolate in a bain-marie and add it with the icing sugar, salt and oil. Blend again until smooth.
5. Pour into a clean jar; the spread thickens as it cools.

Storing: 2 to 3 weeks at room temperature. It keeps longer in the fridge, but goes hard.