Chocolate Hazelnut Spread

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 


  1. Preheat the oven to 350°F. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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. 
  6. 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 

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