John Myers
Ingredients for 1 servings:
- 100 g hazelnuts
- 150 g nougat chocolate
- 75 ml cream, 30% fat
- 50 g butter, room temperature
- 1 tsp vanilla sugar
- 1 tsp cocoa powder, unsweetened
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
simply delicious
Preheat the oven to 180°C. Place the hazelnuts on a baking tray and roast in the preheated oven for 12 minutes until fragrant. While still warm, place them in a clean tea towel and rub until the skins come off. Allow to cool completely. Place the cooled hazelnuts in the blender jug and, with the measuring cup in place, chop for 15 seconds / speed 7. Use the spatula to loosen them from the inside of the blender jug. Repeat this process about 5-6 more times, taking breaks every now and then, until you have a creamy nut butter. Do not allow the appliance or the butter to get too hot. Transfer the butter to a different container. Break the nougat chocolate into pieces and add it to the blender jug with the cream, butter, vanilla sugar, cocoa powder, and salt. With the measuring cup in place, mix for about five minutes / speed 2 / 50°C until you have a smooth cream. Use the spatula to loosen them from the inside of the blender jug and push them down. Add the nut butter again and, with the measuring cup in place, stir the chocolate hazelnut spread for 20 seconds on speed 6 until smooth. Pour the spread into a clean jar and refrigerate. 2030 kcal per serving. Notes: The spread will set upon cooling. Remove from the refrigerator 15 minutes before serving to allow it to become spreadable. Consume within one week.
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