Ingredients
- King Arthur Flour
- Chocolate Hazelnut Spread
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- Volume Ounces Grams
- 1 3/4 cups 1 3/4 cups toasted hazelnut flour
- 2/3 cup 2/3 cup milk chocolate chunks or chopped milk chocolate, melted and cooled slightly
- 2 tablespoons 2 tablespoons King Arthur Triple Cocoa Blend, or Dutch-process cocoa
- 1/2 cup 1/2 cup confectioners' sugar
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1 to 3 teaspoons 1 to 3 teaspoons vegetable oil
Preparation
Step 1
Directions
1) Place the hazelnut flour in the work bowl of a food processor and blend until it forms a paste.
2) Add the remaining ingredients and blend again for a minute or so, adding more vegetable oil if you'd like a thinner-consistency spread.
3) Scrape the sides of the work bowl, then blend until the spread is as smooth as you like; you can do this for as little as a minute, or up to 5 minutes for an ultra-smooth spread.
Yield: about 1 cup.
Recipe summary
Hands-on time:
5 mins. to 10 mins.
Baking time:
Total time:
15 mins. to 15 mins.
Yield:
about 1 cup
Tips from our bakers
If you don't have hazelnut flour, you can make this recipe with blanched, toasted hazelnuts. Blend 1 cup (5 ounces) whole hazelnuts in a food processor until a paste forms, then proceed with the recipe as written.
a comment on site:
Made this today, and it was delicious! No need to buy this stuff at the store! I made a few modifications. My hazelnut flour wasn't toasted, so I spread it on a baking sheet and put it in the oven at 300 for 7 minutes. Used a darker chocolate, and a little coconut oil instead of vegetable oil. I reduced the sugar by 1/2 and it was plenty sweet enough. My food processor is junk, so I used my vitamix to make the paste and then added it all back in to the processor and it turned out really creamy.