Creamy Homemade Chocolate Spread

I started making this spread on a Sunday morning when I ran out of my usual jar and refused to leave the house. The smell of toasting hazelnuts filled the kitchen, and I realized I'd been buying what I could easily make myself. It turned out creamier than I expected, with a flavor I could actually control.

The first time I served this at brunch, my friend scraped the jar clean with a spoon before I could even set out the bread. She asked for the recipe twice, convinced I was hiding a step. I wasn't, it really is this simple and that good.

Ingredients

• Hazelnuts: Toast them until fragrant and the skins crack, then rub off as much skin as you can with a towel, a few bits left behind won't hurt.
• Unsweetened cocoa powder: Use a good quality Dutch-process cocoa if you want a smoother, less bitter finish.
• Powdered sugar: It dissolves faster than granulated and keeps the texture silky without any graininess.
• Whole milk: The fat in whole milk makes the spread glossy and helps it emulsify, skim milk will leave it chalky.
• Vegetable oil: A neutral oil like sunflower keeps the hazelnut flavor front and center.
• Pure vanilla extract: Just a teaspoon deepens the chocolate without making it taste like vanilla.
• Fine sea salt: Balances sweetness and brings out the roasted hazelnut notes you worked hard to develop.

Instructions

Blend the hazelnuts:

Run the food processor for about five minutes, stopping to scrape down the sides every minute. The nuts will go from chopped to clumpy to a smooth, flowing paste that looks almost like peanut butter.

Add the dry ingredients:

Toss in the cocoa powder, powdered sugar, vanilla, and salt, then pulse until everything is evenly mixed and the color darkens.

Stream in the liquids:

With the motor running, pour the oil in first, then the milk in a slow, steady drizzle. The mixture will loosen and turn glossy as it emulsifies.

Taste and adjust:

Dip a spoon in and check the sweetness and salt balance, add a pinch more of either if it needs it.

Jar and store:

Scrape the spread into a clean glass jar, let it cool uncovered on the counter, then seal and refrigerate. It firms up slightly when cold but stays spreadable.

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I keep a jar of this in the fridge year-round now, and it's become my go-to when I need something sweet but don't want to bake. Spooning it over vanilla ice cream or spreading it on warm croissants feels indulgent without any real effort.

Storage and Shelf Life

This spread keeps well in an airtight jar in the fridge for up to two weeks. The oils may separate slightly on top after a few days, just stir it back together before using. I've never had a jar last longer than a week in my house, so spoilage has never been an issue.

Variations and Substitutions

For a dairy-free version, swap the whole milk with almond or oat milk, both work without changing the texture much. If you need a nut-free option, sunflower seed butter works as a base, though the flavor will be earthier and less sweet. You can also add a tablespoon of honey or maple syrup if you prefer natural sweeteners over powdered sugar.

Serving Suggestions

I love this spread on toasted sourdough, swirled into oatmeal, or dolloped on top of pancakes and waffles. It's also perfect as a dip for strawberries or bananas when you want something quick and satisfying.

• Spread it on warm croissants or brioche for an easy breakfast treat.
• Use it as a filling for crepes or layered between cake rounds.
• Stir a spoonful into hot coffee for a homemade hazelnut mocha.

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Once you make this, buying chocolate spread feels like settling. You'll know exactly what went into the jar, and that makes every spoonful taste better.

Questions & Answers About the Recipe

→ What types of nuts work best for this spread?

Toasted hazelnuts provide a rich, authentic flavor and creamy consistency, but sunflower seeds can be used for a nut-free variation.

→ Can I make a dairy-free version?

Yes, substitute whole milk with almond or oat milk to keep it creamy without dairy.

→ How should the spread be stored?

Store the spread in an airtight jar in the refrigerator for up to two weeks to maintain freshness.

→ What utensils are needed to prepare this spread?

A food processor is essential for blending nuts into a smooth paste, along with a spatula to scrape the sides as you mix.

→ How can I adjust the sweetness or saltiness?

Taste after blending and add more powdered sugar or salt to balance flavors according to preference.