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Roast the hazelnuts:
Preheat oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10-12 minutes until the skins start to crack and nuts smell fragrant. Keep an eye so they don’t burn.
Remove skins:
Wrap the roasted hazelnuts in a clean kitchen towel. Rub vigorously to remove most of the skins. Don’t worry if some bits remain.
Blend the nuts:
Place the hazelnuts in a food processor or high-speed blender. Blend until they turn into a smooth butter. This can take several minutes—scrape down the sides as needed.
Add remaining ingredients:
Add powdered sugar, cocoa powder, vanilla extract, salt, and oil. Blend again until smooth and creamy. If you want it thinner or creamier, add milk or cream a tablespoon at a time and blend.
Taste and adjust:
Taste the spread and add more sugar or cocoa if desired. Blend again.
Store:
Transfer to a clean jar or airtight container. It can be stored at room temperature for about 1 week or refrigerated for up to 2-3 weeks. If refrigerated, let it come to room temp before using for easier spreading.
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