September 22, 2024
Homemade White Chocolate Hazelnut Spread
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A five ingredient homemade white chocolate and hazelnut spread, that tastes just like the inside of a kinder bueno
So I have posted a fair few recipes now such as my kinder bueno cookies, and my kinder bueno tart that use a white chocolate hazelnut spread inside. Various shops have sold the spread, but it’s hard to find, so I thought I would make my own homemade version instead.
Kinder bueno
So, as mentioned above, quite a few recipes of mine feature a white chocolate hazelnut spread, and I just adore it. Don’t get me wrong, the ones you can online buy such as my favourite one from black milk cereal, and the shop bought one from M&S are all delicious, but my god they are hard to find and buy.
I don’t think my fascination with kinder bueno is going to stop any time soon as I just adore the flavours of it, and it’s one of the most iconic chocolate bars ever. My kinder bueno cheesecake is one of the most popular recipes I have ever posted, and I just don’t blame you all for adoring it as much as I do.
White chocolate
When it comes to the white chocolate for this recipe, you can theoretically use any, but I would say you really don’t need to use a branded one such as Milkybar. I only ever tend to buy cooking white chocolate as I bulk buy so much of it that it’s easier, but you can also just use the supermarket own branded chocolate bars instead.
This white chocolate helps create the set of the spread once it has solidified, so you can’t leave it out. You can use milk or dark chocolate instead if you wanted to give that a go, but that might create a more solid set spread instead – and the iconic version is definitely the white chocolate one.
Hazelnuts
Again, this classically is a hazelnut spread – and you need to peel those hazelnuts. I know, this sounds faffy, but you can buy blanched hazelnuts in SO many shops now, this helpfully skips this step for you. However, if you want to blanch the hazelnuts yourself that also works, of course.
You can blanch your own hazelnuts by bringing a pan of water to the boil, and adding one heaped tablespoon of bicarbonate of soda to the water with the hazelnuts and boiling them for about 3 minutes. You then drain them, rinse them, and the skins should just slide off. Obviously, it doesn’t matter if there are tiny bits of skin leftover, but it can leave little flecks in the spread – so don’t worry.
Making the spread
This recipe is SO easy to make, but you do need some sort of blender. I use my food processor as I find it much easier to use compared to anything else, but some blenders should also work well as long as the blade can reach all of the ingredients.
You add the blanched hazelnuts to the food processor first, and blend these to a nut meal – it will essentially look like very very tiny bits of hazelnut, that is almost forming a paste. If the nuts are too lumpy at this stage, you’ll have a lumpier spread.
Once you have your nut meal, you add the vanilla extract, pinch of salt, and blend whilst you add the vegetable oil. You don’t want to add all of the oil at the same time as it can be too much – how much you need can depend on the nuts themselves so it can vary.
Once this makes a thick paste, that isn’t too lumpy, you can then add in the melted white chocolate and blend it together. It will make quite a runny sauce at this point, but it needs to set.
Storing the spread
I use small kilner jars or just regular jars for my spread – I’d say it makes about 500ml of the spread, so you need storage for at least this. You want to make sure that your storage jars are VERY CLEAN if you are planning on storing this for a while, as it prevents any bacteria if you prep the storage containers properly.
I set the spread at room temperature overnight, and it creates a thick paste – but you can set the spread in the fridge. This does make this much more solid, but both versions are nice, it depends what you would prefer. I wouldn’t recommend heating the spread to make it softer again if it has firmed up too much in the fridge, I’d recommend leaving at room temperature and stirring it slightly.
Tips and Tricks
- This will last for one month, as long as it’s stored in cleaned and safe containers
- The spread will be softer at room temperature, or firmer in the fridge
- You can switch the vegetable oil for sunflower oil, but don’t use olive oil as it has a taste
- This makes about 500ml of spread
- I use jars like this for storage
White Chocolate Hazelnut Spread
Ingredients
- 275 g white chocolate (melted)
- 150 g hazelnuts (blanched)
- 70-85 ml vegetable oil
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Melt the white chocolate and leave to cool
- Add the hazelnuts to a blender/food processor and blend until it creates a nut meal
- Add the vanilla and salt and vegetable oil (a little at a time) and mix until it’s a thick paste
- Add in the melted white chocolate and blitz again until combined
- Pour into your clean jars
- Set at room temperature overnight, or in the fridge so it’s a bit quicker
Notes
- This will last for one month, as long as it's stored in cleaned and safe containers
- The spread will be softer at room temperature, or firmer in the fridge
- You can switch the vegetable oil for sunflower oil, but don't use olive oil as it has a taste
- This makes about 500ml of spread
- I use jars like this for storage
- I would advise buying pre-blanched hazelnuts. If you blanch your own, and they are still damp or wet, it may cause the spread to seize/split.
ENJOY!
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J x
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Mines has separated into a thick paste and an oil. Any ideas?
Did you blanch your own hazelnuts? If they were still wet/damp it will have cause the spread to seize. x
May I*PLEASE* give you a great big hug!?!? I can’t have chocolate anymore and I miss Nutella big time!!!
A million thank yous for this recipe!!!
Could I use milk chocolate so it more like nutella spread
Yes, you can!
I made this the other day and it’s solid as a rock after leaving in the fridge for a few hours, where have I gone wrong?
Thank you!
Hey! As mentioned on the post it will firm up in the fridge, so that is expected! You’ll have to leave it out for 5 minutes or so to use x
Hi Jane I’ve tried this today and added the melted white choc it’s just blitzed to a paste! Not a spread x
Hey! Did you swap any ingredients or use any free from ingredients? If not, it is likely the blender may not be powerful, or the temp of the ingredients was wrong! Did you blanch your own hazelnuts? If they were still wet/damp it will have cause the spread to seize.x
Hi Jane yes I used Asda hazelnuts & blanched them myself as per your instructions so I don’t know why it hasn’t turned into a spread ☹️
How was it once you had add the melted white chocolate? it may have just made a slightly more textured spread that’s all! x
If they were still wet/damp it will have cause the spread to seize.x
Hi Jane, I made this today it wasn’t like a spread at all, I blitzed hazelnuts for ages but wouldn’t go to a paste, what have I done wrong 😫😫
Were the hazelnuts blanched so that the skins were off? Which hazelnuts did you use? If you watch my video on my instagram/tiktok this may help you see what happened because as long as the ingredients are correct and you’re using something to blend them it should work! x
Thank you, Jane. That sound fabulous. Can I freeze the spread?
Kind wishes,
Julia
Yes, you can!
Do you have a recipe for just white chocolate spread too? Or could I just omit the hazelnuts?
This will be a different recipe x
Hi Jane. Just wondering could this be frozen into little balls and then placed into the center of your Bueno Cookies??
Yes, it can be!
How long would this last in the fridge, providing we don’t eat it all!
This is in the notes of the recipe!
Can this be used as a cookie pie filling?
It should be absolutely fine, but I haven’t tested it in a cookie pie yet x
Hi Jane
This sounds amazing , I’m going to try this next week but I was wondering how I could make white chocolate spread without the hazelnuts?
That is a different recipe and you can’t use this one as the base x
Do you need to sterilise the jars?
Yes!
Hello! Could you use as a filling for a yeasted bun or do we think this would burn,/not have enough butter ?