Chocolate Hazelnut Cream Spread

I discovered this chocolate hazelnut spread on a lazy Sunday morning when a friend left behind a jar of the store-bought version, and I couldn't help wondering if I could make something better at home. That first attempt taught me that the magic isn't just in the ingredients but in the patience of letting hazelnuts transform into silk. Now whenever I catch that toasted hazelnut aroma filling my kitchen, I know I'm about to create something that tastes like a small indulgence wrapped in simplicity.

My sister declared war on my jar when I first made a batch for her kids' breakfast. Within three days it was gone, scraped clean, with requests for more arriving via text message. That's when I knew this wasn't just another recipe—it was the kind of thing people genuinely crave and remember.

Ingredients

• Roasted hazelnuts (1 cup, 140 g, skin removed): These are your foundation, and using properly roasted ones with skins removed saves you minutes of work and ensures creamy results without grittiness.
• Semi-sweet chocolate (100 g, chopped): Quality matters here more than quantity; the chocolate should taste like something you'd actually enjoy eating on its own.
• Unsalted butter (2 tbsp, softened): This adds richness and helps the hazelnuts blend into that luxurious, spreadable texture.
• Whole milk (1/2 cup, 120 ml): It thins everything out to the perfect consistency without making the spread taste diluted or weak.
• Powdered sugar (1/2 cup, 60 g): Fine and quick-dissolving, it sweetens without adding grittiness or competing with the chocolate flavor.
• Pure vanilla extract (1 tsp): A small amount deepens the chocolate notes without screaming vanilla.
• Fine sea salt (1/4 tsp): This tiny pinch wakes up all the flavors and makes the chocolate taste more chocolatey somehow.

Instructions

Blend the hazelnuts into butter:

Place your roasted hazelnuts in the food processor and let it run for 4-5 minutes, stopping occasionally to scrape down the sides with a spatula. You'll hear it go from loud and choppy to a quieter hum—that's when the natural oils are releasing and everything's turning creamy and smooth.

Melt the chocolate with butter:

Whether you use a double boiler or microwave in 30-second bursts, stir constantly and don't let the chocolate seize up from overheating. The butter melting alongside it should make the whole mixture glossy and smooth.

Combine everything together:

Pour the warm chocolate mixture into your hazelnut butter along with milk, powdered sugar, vanilla, and salt, then blend until you can't see any streaks and the color is uniform throughout. This is where it becomes actual spread and not just crushed nuts.

Cool and set:

Transfer to a clean jar and let it sit at room temperature for an hour or so as it thickens naturally. This is the hardest part: waiting, but it's worth it.

Store and use:

Keep it in the refrigerator in an airtight container, and always bring it to room temperature for a few minutes before spreading so it glides smoothly across toast without tearing.

Save

There's a moment when someone takes a spoonful straight from the jar and their eyes light up—that's when you know you've made something special. It stops being just breakfast and becomes a small gift you made with your own hands.

Making It Your Own

Once you've mastered the basic formula, the spread becomes your canvas. I've added a pinch of cinnamon for warmth, a tiny bit of espresso powder to deepen the chocolate without tasting like coffee, and even swapped hazelnuts for almonds when that's what I had on hand. Each variation teaches you something new about how flavors work together, and none of them are wrong—they're just different versions of delicious.

Beyond Toast

Yes, it's incredible on warm toast and pancakes, but it also becomes a dip for strawberries, a swirl through yogurt, or even a filling for crepes if you're feeling fancy. I've stirred a spoonful into hot milk for instant hot chocolate, and used it as a topping for vanilla ice cream on nights when simple is exactly what you need.

Substitutions and Extras

If dairy isn't your thing, plant-based milk and dairy-free chocolate work beautifully—the spread comes together just the same, though you might need slightly less milk since some plant-based versions are thinner. You can also swap hazelnuts for almonds, peanuts, or cashews, each bringing its own personality to the mix.

• For a vegan version, use plant-based butter and milk along with dairy-free chocolate.
• A tiny pinch of cayenne pepper adds unexpected sophistication if you like a hint of warmth.
• Make sure your food processor is up to the blending task, as underpowered ones can struggle with nuts.

Save

This spread is proof that homemade doesn't have to be complicated to be craveable. Keep a jar in your fridge and watch how quickly it becomes a kitchen staple.

Recipe FAQ

→ How can I make this spread dairy-free?

Use plant-based milk, dairy-free chocolate, and margarine instead of butter for a vegan-friendly version without compromising creaminess.

→ Can I substitute hazelnuts with other nuts?

Yes, almonds or peanuts can be used as alternatives, offering different but delicious flavors and textures.

→ What is the best way to achieve a smooth texture?

Blend the roasted nuts for 4–5 minutes until very smooth before adding other ingredients to ensure a creamy consistency.

→ How should I store the spread?

Store in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before use for best texture.

→ Are there any flavor variations worth trying?

Adding a pinch of cinnamon or espresso powder can deepen the flavor, giving a unique twist to the spread.