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This homemade white chocolate hazelnut spread delivers pure luxury you didn't know you needed. It's velvety, perfectly sweet, and packed with actual hazelnuts that turn ordinary toast into something special - you'll wonder why you ever bothered with store brands.
I whipped up this recipe after my daughter got hooked on regular chocolate-hazelnut spreads but wanted something different. The first time she tried this white chocolate version, it quickly became our weekend breakfast tradition, with the family arguing over who gets to clean the spoon!
Ingredients
- White chocolate: Go for the good stuff since it's your main flavor. Pick bars listing cocoa butter in the ingredients instead of cheaper oils.
- Roasted hazelnuts: Freshness counts for the best taste. Get hazelnuts with skins already removed, or roast and peel them yourself for extra flavor.
- Salt: A tiny bit brings out sweetness and adds depth. Flaky sea salt works great here.
- Neutral oil: Helps make that silky texture. Pick a good refined canola or vegetable oil that won't clash with other flavors.
- Vanilla extract: Stick with real vanilla, not artificial. It works magic with white chocolate.
Step-by-Step Instructions
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- Prepare The Chocolate:
- Cut white chocolate into tiny bits for smooth melting. Pop it in the microwave at half power, giving it a stir every 30 seconds until it's completely smooth. The chocolate should feel warm but shouldn't burn when you touch it.
- Process The Hazelnuts:
- Toss hazelnuts and salt into your food processor with the S-blade. Run it until the nuts break down to a rough meal, around 1-2 minutes. They'll start getting oily and clump a bit, but won't be smooth yet.
- Create The Base:
- Add your vanilla and oil to the ground nuts. Keep processing until you get a paste, roughly 3-4 minutes. You might need to stop and scrape the sides now and then. It'll be somewhat smooth but still have texture.
- Combine With Chocolate:
- While the processor runs on low, slowly pour in your warm melted chocolate. Keep it going until everything mixes perfectly, about 2-3 minutes. It'll be pretty runny now, and that's exactly right.
- Set The Spread:
- Pour everything into a clean jar and let it sit out for 6-8 hours to firm up. During this time, it'll change from pourable to perfectly spreadable, just like the spreads you buy.
Toasted hazelnuts really make this recipe shine. I found that heating them until they smell amazing and their skins crack really brings out that rich, nutty flavor that goes so well with creamy white chocolate. My husband claims he doesn't like white chocolate, but I've caught him eating this straight from the jar many times!
Storage And Shelf Life
Keep your spread in a sealed container at room temperature for up to a week. For longer freshness, pop it in the fridge for up to two weeks. It'll get quite firm when cold, so let it sit out about 30 minutes before using to get that perfect spreadable texture. If you see any oil floating on top over time, just stir it back in before using.
Vegan And Paleo Adaptation
The dairy-free version tastes just as good as the original. Cocoa butter gives you that white chocolate flavor while keeping it vegan. When making this version, don't skip stirring every half hour during setting time to prevent separation. The maple syrup adds nice depth that works great with the nutty taste. You can make it more or less sweet by tweaking how much maple syrup you use.
Perfect Pairings
This white chocolate hazelnut spread makes everything better. Smear it on warm toast, croissants, or English muffins at breakfast. Dip fresh strawberries or apple slices in it. Pour it over vanilla ice cream or mix it into whipped cream for a quick mousse-type dessert. I love using it between butter cookies or as a rich layer in crepes topped with fresh berries.
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This spread is an easy way to make breakfast or dessert special while letting you get creative. Once you try it, you'll never look at grocery store options the same way!
Frequently Asked Questions
- → How long can I keep homemade white chocolate hazelnut spread?
In a sealed container in the fridge, this homemade blend usually stays good for 2-3 weeks. Want to keep it longer? Pop portions in the freezer for up to 3 months.
- → Can I swap hazelnuts with different nuts?
Sure thing! Hazelnuts give you that familiar taste, but you can try almonds, cashews, or macadamias for something different. Just follow the same steps no matter which nut you pick.
- → What if my spread turns out too thin?
When fresh made, your spread will be quite fluid and warm. Give it time to cool down for the suggested 6-8 hours at room temp or in the fridge. Still too runny afterward? You might need to blend the hazelnuts more so they release extra oils.
- → How do the regular and vegan versions differ?
The standard version uses white chocolate and veggie oil to make it creamy, while the vegan option uses cocoa butter and maple syrup instead. With the vegan mix, you'll need to stir it now and then as it sets to stop the cocoa butter from splitting.
- → What can I do with white chocolate hazelnut spread?
This flexible spread tastes amazing on bread, pancakes, waffles, and thin pancakes. Try it inside croissants, over ice cream, with strawberries, or in your baking. It also makes a lovely handmade present.
- → Why should I take the skins off hazelnuts?
Taking off the skins gets rid of bitterness and makes your spread smoother and tastier. For an easy way to skin hazelnuts, toast them first, then rub them in a clean dish towel while they're still hot.