This homemade spread is a healthier take on the store-bought version. Try this delicious chocolate hazelnut spread over your favorite whole grain breads, or use as a flavorful filling in pastries or desserts.
Makes 2 cups
Prep time: 10 minutes Cooking time: 20 minutes
- 2 cups hazelnuts
- 13/4 cups whole milk
- 1/4 cup honey
- 1 tablespoon confectioners’ sugar
- 2 tablespoons vegetable oil
- 2 tablespoons cocoa powder
- 4 oz bittersweet chocolate
- 8 oz milk chocolate
- Preheat the oven to 350°F.
- On a baking sheet, spread the hazelnuts in a single layer and toast in the oven until lightly browned, about 12 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove any loose skin. Let cool completely and set aside.
- In a saucepan over medium-high heat, add milk and honey, and heat until the mixture comes just to a boil. Immediately remove from the heat and set aside.
- In a food processor, grind the hazelnuts until they form a paste. Add the confectioners’ sugar, oil, and cocoa and continue pulsing until the mixture is smooth. Add the milk in small increments and continue pulsing until smooth.
- In a double boiler over gently simmering water, melt the chocolate and add the milk-nut mixture. Stir until smooth. Strain out the solids and let cool.
- Pour into a jar or other resealable container and let cool before covering. The spread will keep for 2 weeks.
©The Culinary Institute of America