Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 20 Ratings

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.

Martha Stewart Living, October 2010

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bring to room temperature before using.

Cook's Notes

Hazelnut-chocolate spread can be stored at room temperature for up to 3 days or refrigerated for up to 1 month. Bring to room temperature before using.

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Reviews

20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1