Homemade Hazelnut Chocolate Spread with Milk
A creamy homemade chocolate and hazelnut spread made with toasted nuts and milk.
This homemade hazelnut chocolate spread blends toasted hazelnuts with melted dark chocolate, milk and a little oil. Process the nuts until creamy, blend in the chocolate mixture and refrigerate; because it contains milk, keep it chilled and use promptly. Heat oven to 180°C (350°F). Toast hazelnuts 8 to 10 minutes until fragrant. Cool, then rub off loose skins. Process hazelnuts in a food processor, scraping down sides, until a smooth paste forms. Melt chocolate gently in a heatproof bowl over simmering water or in short microwave bursts. Stir in oil. Add melted chocolate, milk, powdered sugar, vanilla and salt to the nut paste. Blend until smooth. Transfer to a clean covered jar and refrigerate until thickened. Use a clean spoon and return promptly to the refrigerator.
Recipe card
Homemade Hazelnut Chocolate Spread with Milk
Equipment: Measuring tools, mixing bowl and suitable pan
Ingredients
Instructions
Toast hazelnuts
Heat oven to 180°C (350°F). Toast hazelnuts 8 to 10 minutes until fragrant. Cool, then rub off loose skins.
Make nut butter
Process hazelnuts in a food processor, scraping down sides, until a smooth paste forms.
Melt chocolate
Melt chocolate gently in a heatproof bowl over simmering water or in short microwave bursts. Stir in oil.
Blend spread
Add melted chocolate, milk, powdered sugar, vanilla and salt to the nut paste. Blend until smooth.
Chill
Transfer to a clean covered jar and refrigerate until thickened. Use a clean spoon and return promptly to the refrigerator.
How to tell when it is ready
Cook until tender and evenly heated as described.
Tips
- Toast nuts only until fragrant; scorched nuts taste bitter.
- Process nuts long enough to release their oils.
- Melt chocolate gently to avoid scorching.
- Stir the spread after chilling if the oil separates.
Troubleshooting
- If the mixture is too thick, add liquid gradually.
- If browning too quickly, lower the heat.
Substitutions
- Use a compatible neutral oil if needed.
- Choose suitable alternatives for dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a suitable seasonal ingredient.
Serving suggestions
- Spread on toast or pancakes.
- Use as a fruit dip.
- Swirl into oatmeal.
- Add a spoonful to warm milk for a chocolate drink.
Make ahead
Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.
Storage
Keep tightly covered in the refrigerator and use within 5 days; discard if left at room temperature for more than 2 hours.
Food safety
Contains hazelnuts, milk and soy may be present in chocolate. Refrigerate at 4°C (40°F) or colder and use within 5 days.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate perishable ingredients; finish close to serving.
How should I store homemade hazelnut chocolate spread?
Keep tightly covered in the refrigerator and use within 5 days; discard if left at room temperature for more than 2 hours.
Serve promptly and refrigerate leftovers safely.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.