Creamier Hazelnut Chocolate Spread

From The Kitchn recipe.


  • 1.5 cup blanched hazelnuts 
  • 3 1/2 ounces 72% dark chocolate, broken into pieces 
  • 1.5 tablespoon unsweetened cocoa powder 
  • 1 (14-ounce) can sweetened condensed milk 
  • 3/4 teaspoon pure vanilla extract 
  • Pinch of fine sea salt 
  • 3 tablespoons whole or 2% milk, plus more as needed


  1. Preheat oven to 350°F. 
  2. Spread the blanched hazelnuts on a rimmed baking sheet and roast, shaking halfway through to prevent burning, until oil is released and nuts are beginning to turn light golden, about 8-10 minutes. 
  3. Transfer the roasted nuts to the bowl of a food processor. Process for about 5 minutes, stopping occasionally to push the mixture down the sides of the bowl, until it reaches a smooth almost peanut butter-like consistency. 
  4. Meanwhile, melt the chocolate in a small saucepan over low heat (or in a microwave-proof bowl on medium power). 
  5. Stir the condensed milk into the chocolate until combined. 
  6. Add the chocolate mixture, cocoa powder, vanilla, and salt to the hazelnut butter in the food processor. 
  7. Pulse until just combined. Add the milk through the feed tube to thin the spread. Taste and add additional milk, tablespoon by tablespoon, if a “runnier” spread is desired. 
  8. Transfer “spread” to sealable glass jars and store at room temperature for up to 4 days (although it will never last that long; it’s too delicious) or in the refrigerator for up to 1 month. It is best enjoyed at room temperature, so remove from the refrigerator for a few hours before serving, if chilled.

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