Rich Creamy Chocolate Spread (Printable)
Smooth, nutty, and chocolatey spread ideal for breakfast or snacks with toast and fruits.
# What You Need:
→ Chocolate Base
01 - 5.3 oz dark chocolate (at least 50% cocoa), chopped
02 - 1/4 cup unsweetened cocoa powder
→ Nuts
03 - 4.2 oz roasted hazelnuts, skins removed
→ Sweetener
04 - 3.5 oz powdered sugar
→ Dairy
05 - 1/4 cup whole milk
06 - 4 tbsp unsalted butter, softened
→ Flavorings & Salt
07 - 1 tsp pure vanilla extract
08 - 1/4 tsp fine sea salt
# How To Cook:
01 - Place the roasted hazelnuts in a food processor and blend until smooth and creamy, scraping down sides as needed, about 3 to 5 minutes.
02 - Gently melt the dark chocolate over a double boiler or in short bursts in the microwave until smooth. Allow it to cool slightly.
03 - Add the melted chocolate, cocoa powder, powdered sugar, whole milk, softened butter, vanilla extract, and sea salt to the hazelnut paste in the food processor.
04 - Process the mixture until completely smooth and creamy, pausing to scrape down the sides as necessary.
05 - Transfer the spread to a clean glass jar or airtight container. Let it cool to room temperature to thicken, then refrigerate for up to two weeks.
06 - Bring the spread to room temperature before serving to achieve the best texture.
# Expert Tips:
01 -
- It's silky smooth and packed with deep chocolate flavor that feels like a little secret treat.
- The homemade touch means you control sweetness and ingredients, perfect for customizing just how you like it.
02 -
- Removing hazelnut skins after roasting dramatically improves the texture and flavor, so don't skip that step.
- Blending until ultra smooth makes all the difference; patience here yields a spread that feels luxurious and melts perfectly.
03 -
- Roast your hazelnuts yourself to bring out the fullest flavor and make skin removal easier.
- Firmly scraping down the sides of your blender jar throughout blending ensures there are no gritty bits and that creaminess is evenly distributed.