Hazelnut chocolate spread with olive oil

Sometimes, amidst the chaos of daily life, all I crave is a simple dessert to get me through. A sweet treat that I can fiddle with, depending on my mood swings. And during my travels to the picturesque town of Cortina in Italy, there’s a charming cafe that served the most delectable chocolate olive oil hazelnut spread in various forms.

From a small bowl served with fresh berries to being drizzled over creamy yogurt with crunchy granola, or smothered generously on top of a toasted seedy slice of bread with slices of banana, this spread was truly versatile and utterly delicious. It was a flavor explosion that left me wanting more.

Upon returning home, I couldn't shake off the craving for that divine spread. So, I decided to recreate it in my own kitchen. I started by making a base of hazelnut butter using a trusty food processor. I then added a generous amount of cocoa powder and melted chocolate to thicken it up, along with a touch of powdered sugar for sweetness.

To enhance the flavor profile, I added a splash of vanilla extract for that sweet aroma, and a pinch of sea salt for that perfect contrast. And not to forget the star ingredient – a drizzle of high-quality olive oil to tie everything together.

The rich and nutty hazelnut flavor combined with the deep, velvety goodness of chocolate, all accented by the subtle notes of olive oil and sea salt.

Now, whenever I find myself in need of a little pick-me-up, I turn to my homemade chocolate olive oil hazelnut spread. Whether it's slathered on a warm piece of toast for a quick breakfast, or spooned over a bowl of vanilla ice cream for a decadent dessert, this spread never fails to bring a smile to my face.

340g (12 oz ) shelled hazelnuts ( if you found unshelled one consider yourself lucky)

4 tbsp. confectioners’ sugar 

4 tbsp. unsweetened cocoa powder

1 teaspoon of vanilla extract.

1/2 tsp. kosher salt

170g ( 6 oz ) semisweet chocolate chips, melted

3 tablespoons of olive oil

Place a rack in the center of the oven; preheat to 175°C/ 350°F.

Place hazelnuts on a baking sheet and roast them until fragrant, golden brown on the outside, and skins begin to peel off, 10 to 15 minutes.

Let them cool for 10 minutes. Place hazelnuts in a clean dish towel and rub off the skins. Transfer to a food processor and blitz until smooth and creamy.

Add confectioners’ sugar, cocoa powder, vanilla extract, and salt and blitz just until incorporated.

Add melted chocolate and olive oil until incorporated. Pour hazelnut mixture into a big jar.

Refrigerate to firm up the texture.

Store it in the fridge for up to two months.

Note: For a healthier option, you can substitute sugar with honey or maple syrup (to taste), but it will be slightly runny.