Add the roasted, skinned, and cooled hazelnuts to the bowl of a food processor. Process until the hazelnuts turn to a smooth paste, 4 to 5 minutes. Scrape the bowl a few times to make sure the hazelnuts blend to an even texture.
When the nuts reach a smooth consistency (like a thick, spreadable butter), add the powdered sugar, cocoa powder, and salt. Process again until well blended. The mixture will be very thick at this point. Scrape down the bowl thoroughly.
Add 1 tbsp of the oil, then process for 30 seconds. Scrape down the bowl and process for 30 seconds more. Check the texture: homemade chocolate-hazelnut spread should be smooth and spreadable—it should slowly drip down the side of a spoon. Add more oil if the mixture looks stiff.
SERVING: Serve with any and all breakfast treats for a delightful morning upgrade, or with cake and gelato for a luxurious dessert.
STORAGE: Transfer the homemade chocolate hazelnut spread to a clean, airtight jar. Store in the refrigerator for up to 2 weeks. The treat remains spreadable when cold, but you can fully return it to its gooey state by letting it sit at room temperature for 20 minutes.
HOW TO ROAST AND PEEL HAZELNUTS: Spread raw hazelnuts over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Refrigerate the roasted and peeled hazelnuts in an airtight container until needed.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.