Homemade Chocolate and Hazelnut Spread

Our Lindt Master Chocolatiers have shared their recipe for a heavenly homemade hazelnut chocolate spread using a beautifully balanced combination of our delicious EXCELLENCE 65% Milk Chocolate and EXCELLENCE 70% Dark Chocolate. Perfect for topping toast, dipping fruit, enjoying with pancakes or indulging in straight from the jar with a spoon…


Chocolatier’s Tip

For added hazelnut flavour, swap the EXCELLENCE 70% Dark for our EXCELLENCE Roasted Hazelnut - it will have a slightly crunchier texture due to the pieces of Piedmont hazelnuts. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.


Makes 1 large or 2 medium-sized jars




  • 150 g hazelnuts, roasted
  • 150 g icing sugar
  • 125 g Lindt EXCELLENCE 70% Dark Chocolate, chopped
  • 80 g Lindt EXCELLENCE 65% Milk Chocolate, chopped
  • 300 ml double cream
  • 40 g cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt


Step 1.

Put the roasted hazelnuts in a blender and blend until you have a smooth paste, scraping down the sides of the blender as necessary (this will take about 5 minutes).

Step 2.

Spoon into a bowl, add the icing sugar and chopped chocolates and set aside.

Step 3.

Pour the cream into a saucepan, add the cocoa powder and vanilla extract, and bring to a simmer, stirring all the time to dissolve the cocoa powder.

Step 4.

Remove from the heat and pour over the chopped chocolate-hazelnut mix. Add a pinch of salt and stir until smooth and melted.

Step 5.

Pour into a large jar (or smaller jars), leave to cool completely before sealing. Store in a cool, dry place for up to a week. Enjoy at room temperature.


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