Italian Chocolate Hazelnut Spread
User Reviews
5
Italian Chocolate Hazelnut Spread
Description
The recipe starts by roasting raw, unpeeled hazelnuts until golden, then removing as much skin as possible to reduce bitterness and improve smoothness. These toasted nuts are blended with brown sugar until smooth, forming the nutty base. Warmed olive oil and whole milk are then added alongside melted dark chocolate, which is heated gently to preserve flavor and texture while blending. The result is a chocolate-hazelnut spread with a balance of nutty richness and chocolate depth, silky in consistency.
This spread can be used as a dessert topping, a bread spread, or in baking. It requires refrigeration in a sterilized airtight jar and is best consumed within one week for freshness.
An alternative preparation with a Thermomix yields an even smoother texture without needing to warm the liquids, demonstrating flexibility in kitchen equipment choices.
Ingredients
- 120 g hazelnut raw, unpeeled
- 120 g brown sugar
- 80 ml olive oil or hazelnut oil, light
- 150 g dark chocolate chopped, organic
- 200 ml whole milk warmed, fresh
Instructions
- Spread the hazelnuts on a baking tray and roast them in a preheated oven to 350ºF (180ºC), stirring them halfway through cooking time, for 10 to 15 minutes, until the hazelnuts are golden brown.
- Place the chocolate in a microwave-safe bowl and heat for 30 seconds, then stir with a spoon until the chocolate is fully melted and keep the chocolate warm.
- Once the hazelnuts are roasted, place them in a clean tea towel and rub them to loosen the skins. Remove as much of the skins as possible then transfer the warm hazelnuts into a food processor or powerful blender.
- Add the sugar into the food processor and blend the ingredients until smooth, depending on your food processor it may take 2 to 5 minutes. Blend until you have a smooth paste.
- With the motor still running, pour the oil into the food processor, followed by the warm milk and warm chocolate and blend until smooth and fully combined.
- Pour the chocolate hazelnut spread in a large sterilized airtight jar and store in the fridge up to one week.
Notes
- Ensure both the milk and melted chocolate are warm before blending to help the spread come together smoothly.
- When using a Thermomix, the chocolate hazelnut spread can be made without warming milk and chocolate and yields a smoother result.
- Store the spread in sterilized airtight jars and keep refrigerated; it remains fresh for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 18mg | 1% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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