Italian Chocolate Hazelnut Spread
Servings: 8 people
Calories: 360kcal
Learn how to make Italian chocolate hazelnut spread at home with just 5 simple ingredients. It’s easy to make, and tastes incredible!
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Ingredients
- 120 g raw unpeeled hazelnuts
- 120 g brown sugar
- 80 ml light olive oil (or hazelnut oil)
- 150 g organic dark chocolate chopped
- 200 ml fresh whole milk warmed
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
*Make sure both the milk and melted dark chocolate are warm, otherwise the chocolate hazelnut spread won't come together.
Thermomix Chocolate Hazelnut Spread recipe: I've made this recipe in my Thermomix and the result is a much smoother, rich chocolate hazelnut spread, so if you have it, I encourage you to try this recipe below. Note: You don't need to warm the chocolate and milk for this version.
1. Place the roasted hazelnuts and sugar into the Thermomix bowl, and blend for 30 seconds on speed 7.
2. Add the chocolate chunks and blend for 30 seconds on speed 6.
3. Pour in the milk and oil and blend for 6 minutes on speed 4 at 50°C.
4. Pour the chocolate hazelnut spread into sterilized air-tight jars and store in the fridge for up to 1 week.
Nutrition
Calories: 360kcal | Carbohydrates: 27g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 295mg | Fiber: 3g | Sugar: 21g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg