Chocolate Hazelnut Spread
A luxurious mix of chocolate and hazelnuts to complement crêpes, pretzels, and sweet strawberries.
- 60 g (¼ cup) peanut oil
- 300 g (3 cups) roasted hazelnuts
- 175 g (1 cup) chopped dark chocolate
- 240 ml (1 cup) milk chocolate chips
- Place peanut oil and hazelnuts into Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then High. Use the tamper to press the ingredients into the blades.
- After about 1 minute when a smooth butter has formed, reduce speed to Variable 8.
- Add chocolate, a little at a time through the lid plug opening, tamping only if necessary.
- Once all of the chocolate has been added, increase speed to Variable 10 and blend an additional 10-30 seconds.
- Thicken in the refrigerator.
|Serving Size||30 ml (2 Tablespoons)|
|Amount Per Servings|
Chocolate Hazelnut Spread is rated out of 5 by 9.
Rated 5 out of 5 by ATXdad from Great recipe - just like Nutella! This is a great recipe but can be tricky, as indicated by the one-star review here. I experienced the same problem, that the caramel glued to the blades, but identified the problem: The caramel must completely set, so that it is completely hardened and breaks apart like glass before adding it to the Vitamix. If the caramel does not harden that way, make a new batch and try that step again (and do not double the recipe). With that step done correctly, you'll be able to blend easily and end up with a wonderful spread that's every bit as good as - if not better than - Nutella, and healthier, too!
Date published: 2015-11-28
Rated 5 out of 5 by kimbalina74 from Better than Nutella Looking at old reviews, I'm assuming this recipe had a makeover by the time I got to it. It was SO simple and turned out DELICIOUS! I'm not even a huge Nutella fan (I was making it as a gift) and I thought it was incredible. It took a little longer than I anticipated to blend it into a buttery mixture, but I kept checking on it and blending on 5 in 30 second increments until it was super smooth.
Date published: 2017-08-05
Rated 4 out of 5 by Suzanne7 from I altered the recipe to make a smaller amount. This recipe worked very well although there are a lot of steps and they do need to be followed closely. I changed the amount of nuts to 200 gms because of the cost of the nuts and did not want to waste them. Adjusted the other amounts of ingredients to match the weight of the nuts. Since the amount of nuts was smaller, I stopped the VM at one minute to use a spatula to move the caramel around at the bottom of the container and then did it for another minute. If it looked as if it was sticking, I stopped the VM and used the spatula to move the mixture to the middle. I did not use olive oil but used coconut oil instead and that worked well. It is very important to make sure that the nuts are roasted well, allowed to cool and then the skins need to be removed as much as is possible. It is also important that the caramel be allowed to set really well and to make sure that all the sugar is dissolved. There will be a lot of chocolate spread in the VM after you have finished making this recipe, so if you add almond or other milk to the VM you can clean most of it off and enjoy a lovely hazelnut milkshake as a reward. Enjoy!
Date published: 2016-01-09
Rated 1 out of 5 by Kari from Huge Headache I love my Vitamix and use it daily, but this recipe (which I found in the included recipe book for the 500 series) was an absolute nightmare. If anyone has had success with it, I would love to hear what you did! I found the caramel to be unblend-able. I followed the directions exactly, but once I put the broken-up pieces of caramel in and tried to start it, the blades wouldn't even move. The sugar/caramel was stuck like glue on and around the blades. I peeled most of it out and ended up just adding white sugar and more olive oil so the recipe wasn't a total waste, but overall, I think I messed with this recipe for almost two (frustrated) hours. At this point, I'm just hoping my carafe is not irreparably damaged from the caramel stuck in the crevices around the blades.
Date published: 2015-11-15
Rated 4 out of 5 by Malo19 from Nice recipe ! It’s been like four months since I had my Vitamix and it’s the best blender that I ever had. I always wanted to do homemade Nutella and I just found this recipe. It wasn’t really hard to do but I had a hard time blending the hazelnuts. Overall I think it’s a really good recipe but I would like it to be a little bit more sugary, I add more chocolate but it didn’t get more sweet, does somebody have a healthy idea to make it more sweet? Thanks!
Date published: 2018-03-05
Rated 5 out of 5 by Dee10 from intense and delicious I altered the recipe a bit based on what I had in hand, but the technique is solid. I used almonds and walnuts as the base, added vanilla beans, sea salt and virgin coconut oil, and my chocolate was milk with hazelnut pieces. Creamy, salty, not too sweet. Just perfect.
Date published: 2017-03-04
Rated 5 out of 5 by Sonybologna from Most amazing taste and smell! I loved this recipe and had no problems with my Carmel sticking. It was glass hard like a lollipop. You really have to cook the sugar water very slowly. Everything mixed well. No issues. Amazing and fun to do!
Date published: 2016-01-27
Rated 4 out of 5 by Roy T from Caramel is the tricky part The first time I tried to make I did not heat the sugar to “hard crack” stage and end up with caramel that was too soft. The second batch come out perfect....better than than Nutella
Date published: 2017-04-03