Creamy Homemade Chocolate Spread (Printable Format)
Smooth chocolate spread with hazelnuts and cocoa, ideal for toast, pancakes, or dessert toppings.
# 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 - Process toasted hazelnuts in a food processor until they form a smooth paste, scraping down the sides as needed, about 5 minutes.
02 - Add cocoa powder, powdered sugar, vanilla extract, and sea salt to the hazelnut paste and blend until fully incorporated.
03 - With the processor running, gradually drizzle in vegetable oil followed by milk, blending until mixture is smooth and glossy.
04 - Taste and adjust sweetness or seasoning if desired. Transfer spread to a clean jar and cool to room temperature before sealing. Refrigerate up to two weeks.
# Expert Suggestions:
01 -
- You control the sweetness and can taste it as you go, no hidden ingredients.
- Fresh hazelnut paste has a warmth store-bought versions lose after months on the shelf.
- It spreads easily straight from the fridge without tearing your toast apart.
02 -
- If you add the milk too fast, the mixture can seize and look grainy, pour it slowly and let the processor do its job.
- Blending the hazelnuts long enough is crucial, stopping too early leaves a gritty texture no amount of liquid can fix.
03 -
- Let the hazelnuts cool completely before blending or they'll release too much oil and make the spread greasy.
- If your food processor struggles, add the oil a bit earlier to help the blades move smoothly through the nut paste.