No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Hazelnut-Chocolate Spread

This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.

  • Yield: Makes 1 cup
Hazelnut-Chocolate Spread

Source: Martha Stewart Living, October 2010

Ingredients

  • 7 ounces blanched hazelnuts (1 1/2 cups), toasted
  • Coarse salt
  • 1/2 cup confectioners' sugar
  • 2 1/2 ounces semisweet chocolate, melted

Directions

  1. Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.

  2. Bring to room temperature before using.

Related Topics