Made with just a handful of ingredients, our homemade chocolate hazelnut spread is super easy to make plus is creamy, healthy, and sweet. It will remind you of that first bite into a Fererro Rocher.
No. 1 | Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins. No. 2 | Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins. No. 3 | Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter. No. 4 | While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined. No. 5 | Transfer the homemade chocolate hazelnut spread into mason jars and store at room temperature for 2-3 weeks.
Keywords: Homemade Nutella, How to make Nutella, Chocolate Hazelnut Spread