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Gianduja (Italian Chocolate Hazelnut Spread)

A recipe for Gianduja (Italian Chocolate Hazelnut Spread)
Course Dessert
Cuisine Italian
Keyword appetizer, chocolate, dessert, gianduja, hazelnut, Italian, Italy, nut
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4 Cups


  • 2 cups whole hazelnuts skins removed
  • 1/4 cup granulated sugar
  • 1 pound dark chocolate
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup heavy cream
  • 3/4 teaspoon kosher salt


  • Preheat oven to 350 degrees F. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.
  • In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.
  • Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.
  • Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.
  • Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.