Chocolate-Hazelnut Spread
This Chocolate-Hazelnut Spread is rich, nutty, and utterly decadent! Whip up this smooth, luscious treat at home with simple ingredients and pure hazelnut oil.
Equipment
- Food processor or high-speed blender
- Measuring spoons and cups
- Spatula
- Glass jar or airtight container
- Dry pan
Ingredients
Main Ingredients
- 1 cup roasted cocoa nibs
- 2 tablespoons coarse-grained granulated sugar
- 1.5 teaspoons coarse-grained granulated sugar
- 2 to 3 teaspoons pure hazelnut oil
- flaky sea salt pinch
Instructions
Cooking Chocolate-Hazelnut Spread: The Process
- If your cocoa nibs aren’t already roasted, toast them lightly in a dry pan over medium heat for 3-5 minutes until fragrant. Let the nibs cool before processing.
- Transfer the cooled cocoa nibs to your food processor or blender. Pulse repeatedly, then blend continuously for 5-7 minutes until the nibs break down and release their natural oils, forming a thick paste. Pause occasionally to scrape down the sides.
- Add the 2 tablespoons plus 1 1/2 teaspoons of coarse-grained sugar. Blend again until the sugar is fully incorporated and the mixture smooths out, with slight graininess from the sugar.
- Pour in 2 teaspoons of pure hazelnut oil and blend until fully combined. If you prefer a looser spread, add the remaining 1 teaspoon of oil and blend again until you reach the desired creamy texture.
- Transfer the spread to a bowl or jar and sprinkle flaky sea salt on top. Stir gently to distribute the salt evenly.
Notes
- Use fresh, high-quality roasted cocoa nibs for the best flavor; stale nibs may taste bitter or flat.
- Toast the nibs lightly if not pre-roasted to unlock their full aroma.
- This spread is naturally vegan and dairy-free, perfect for plant-based diets.
- If your food processor isn’t powerful, blending takes longer; scrape sides frequently.
- Store in an airtight jar at room temperature up to two weeks; refrigerate in warm climates and warm before use if firm.