Spreadable Hazelnut & Dark Chocolate Cream

This cream is as quick to make as the minutes you’d take to devour it!

The most important passage is to reduce hazelnuts to a smooth paste with no sandy texture. Work well with the food processor, but pulse the hazelnuts to prevent the appliance from overheating and from getting damaged.

If you like a more sweet or milk-chocolate taste, then replace the chocolate 55% with one having a smaller percentage of cocoa.

  • DifficultyEasy
  • CostMedium
  • Preparation time20 Minutes
  • Servingmakes 1 jar
  • Cooking methodStove
  • CuisineItalian


  • 300 gdark chocolate (55% cocoa mass)
  • 250 groasted hazelnut
  • 1vanilla pod


  1. – use a food processor to blend the hazelnuts till they became a smooth oily paste;

    – melt the chocolate in a bain-marie together with the vanilla seeds, then pour it onto the hazelnut paste;

    – mix everything together till you get a smooth cream;

    – pour it into a sterilized empty jam jar;

    N.B. The cream is a bit liquid at first, but it will thicken as it cools down.

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