This homemade nutty, chocolaty spread tastes way better than the store-bought stuff.
Adjust oven rack to middle position and heat oven to 375 degrees. Spread hazelnuts into even layer on rimmed baking sheet. Place baking sheet in oven. Toast hazelnuts until fragrant and light brown, 6 to 8 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let hazelnuts cool for 10 minutes.
Transfer cooled hazelnuts to food processor. Lock lid into place. Turn on processor and process until hazelnuts form a smooth, loose paste, about 5 minutes, stopping frequently to scrape down sides of processor bowl with rubber spatula. Stop processor and remove lid.
Add confectioners’ sugar, cocoa, oil, vanilla, and salt to processor. Lock lid back into place. Turn on processor and process until mixture begins to loosen slightly and becomes glossy, about 2 minutes, stopping to scrape down sides of processor bowl with rubber spatula as needed. Stop processor and remove lid.
The skins from hazelnuts can make the chocolate-hazelnut spread taste bitter. Blanched and skinned hazelnuts are the easiest option for this recipe, but if you can’t find blanched hazelnuts, here is the best way to remove the skins:
Toast the hazelnuts as directed in step 1 and cool them as directed in step 2. Then, place the hazelnuts inside a clean dish towel. Rub the hazelnuts inside the dish towel until the skins peel off. Remove the skinned hazelnuts from the dish towel, leaving the bitter skins behind.
Who wouldn’t love to get some Chocolate Hazelnut Spread as a gift? Spoon the spread into a jar or other airtight container and decorate it with ribbon, stickers, a label—use your creativity!