Creamy Chocolate Spread Jar (Printable Format)
Rich, creamy chocolate spread with toasted hazelnuts and cocoa, ideal for breakfast or desserts.
# What You Need:
→ Dry Ingredients
01 - 3.5 oz toasted hazelnuts, skins removed
02 - 1 oz unsweetened cocoa powder
03 - 3.5 oz powdered sugar
→ Wet Ingredients
04 - 3.4 fl oz whole milk
05 - 2 tbsp vegetable oil (sunflower or light olive oil)
06 - 1 tsp pure vanilla extract
07 - 1/4 tsp fine sea salt
# How-To Steps:
01 - Place toasted hazelnuts in a food processor and blend until a smooth paste forms, approximately 5 minutes, scraping down the sides as needed.
02 - Add cocoa powder, powdered sugar, vanilla extract, and sea salt to the hazelnut paste. Blend until fully combined.
03 - With the processor running, slowly drizzle in vegetable oil followed by whole milk. Continue blending until the mixture is smooth and glossy.
04 - Taste and modify sweetness or saltiness as preferred.
05 - Transfer to a clean jar and allow to cool to room temperature before sealing. Refrigerate for up to two weeks.
# Expert Suggestions:
01 -
- It tastes infinitely better than store-bought versions, with real cocoa and hazelnuts you can actually taste
- You control exactly what goes in—no mystery ingredients or additives hiding in the label
- It comes together in 20 minutes with just a food processor, making you feel like a culinary magician
- Your kitchen will smell absolutely incredible while it's blending
02 -
- Don't skip the toasting step for hazelnuts, even if they come pre-roasted. A quick 8-10 minute toast in a 350°F oven deepens their flavor dramatically and makes the skins fall off easily.
- The texture depends on your patience during the initial hazelnut processing. If you rush it, you'll end up with a grainy spread instead of smooth silk. Five minutes might feel long, but it's non-negotiable.
- Adding the wet ingredients slowly while the processor runs prevents the mixture from breaking or becoming oily. I learned this the hard way when I dumped the milk in all at once and ended up with separated sludge.
03 -
- Toast your hazelnuts yourself if possible—pre-roasted store nuts are often already several months old and can taste stale. Fresh-toasted hazelnuts will transform your spread from good to absolutely extraordinary.
- The slowness of adding wet ingredients while the processor runs isn't just technique, it's the secret to achieving that impossibly smooth, professional texture that makes people think you've mastered some advanced culinary skill.