DIY Chocolate Hazelnut Spread

diy chocolate hazelnut spread

Recipe by Sarah Tenaglia

  • Makes 2 cupsServings


  • 2 cups whole hazelnuts
  • 1 tbsp. vegetable oil
  • 4 oz. milk chocolate, melted
  • 1/2 cup confectioners’ sugar
  • 3 tbsp. natural unsweetened cocoa powder


On rimmed baking sheet, bake hazelnuts at 350° until toasted, about 15 minutes. Wrap hazelnuts in towel; rub vigorously to remove skins. In food processor, finely grind hazelnuts, occasionally scraping down sides of bowl, about 3 minutes. Add oil; blend for 2 minutes. Add chocolate, sugar, cocoa, and 1/4 tsp. salt; blend until smooth, about 1 minute. Strain through fine-mesh sieve. Cover and refrigerate to store.