Photo: Fritz Geller-Grimm, CC BY-SA 2.5 · source

Other · From Bladwijzer

Chocolate hazelnut spread

Updated on 9 October 2026

• Makes: ± 400 ml (2 small jars)
• Time: 30 min
• From: Filbert

Ingredients

• 250 g roasted, shelled hazelnuts
• 100 g dark or milk chocolate
• 60 g icing sugar
• 2 tablespoons neutral oil (e.g. sunflower oil)
• 1 teaspoon vanilla extract
• 1 pinch of salt

Method

1. Blend the still lukewarm hazelnuts for 8–12 minutes in a powerful food processor until you have a smooth, runny paste. Scrape down the sides regularly.
2. Melt the chocolate in a bain-marie or in the microwave, in bursts of 20 seconds, and leave to cool for 5 minutes.
3. Add the chocolate, icing sugar, oil, vanilla and salt to the nut paste and blend until smooth.
4. Taste and add a little more sugar or salt if needed.
5. Spoon the spread into clean, dry jars and let it cool before closing them.

Storing: Up to 3 weeks in a closed jar, somewhere cool or in the fridge. The spread sets firm in the fridge: take it out half an hour before use and stir if the oil rises to the top.