Homemade Chocolate Hazelnut Spread


E.R. physician Dr. Travis Stork and actress Cloris Leachman spread love on Valentine’s Day with a homemade chocolate hazelnut spread recipe.


• 1 cup hazelnuts
• 12 oz milk chocolate, chopped
• 2 tbsp mild vegetable oil such as canola
• 3 tbsp confectioner’s sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 3/4 tsp salt, more or less depending on preference

• Preheat oven to 350 F.

• Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are slightly blistered. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. Some skin will cling to the nuts when you’re done. It’s okay — and is likely to happen. Let cool completely.

• Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
• In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla and salt and continue processing until the mixture is as smooth as possible — or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The result will be thin and somewhat runny and maybe even a little warm, but it will thicken as it cools.
• Scrape your homemade spread into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The spread will keep on the counter for up to two weeks.

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