My husband and I have been on a hazelnuts and chocolate spree. For Valentine’s Day, I made him hazelnut cookies with chocolate mousse (recipe from Koo Zee Doo owner Carla Goncalves), and I recently made hazelnut butter cookies by Cenk at Cafe Fernando.

As I was making the homemade hazelnut butter that Cenk posted, I realized I was a few steps away from making my own hazelnut chocolate spread. Mine doesn’t have many extra ingredients, like lecithin or reduced minerals whey, unlike a well-known brand!

Hazelnut Cocoa Spread (because the hazelnut taste shines first, then the chocolate)
adapted from Cenk @ Cafe Fernando

1 1/4 cup (170 grams) hazelnuts, roasted and peeled (roast at 250F for ~15 min or until the skins crack)
1/2 cup (70 g) powdered sugar
5 Tbsp (90 g) cocoa powder ( I used Dutch-process, but you can pick what you like)
1/8 cup (13 g) olive oil
1/8 tsp salt

1) Add the hazelnuts and blend in a food processor on the LOW setting, periodically stopping in between to scrape the sides down. It will take anywhere from 5-10 minute for the hazelnuts to get fine and pasty, depending on the power of the food processor.

2) When the hazelnuts become pasty, add the remaining ingredients and pulse to combine. Store in an airtight container in the refrigerator.