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Nut nougat cream without sugar

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Ingredients for 1 servings:

  • 80 g chocolate with 99% cocoa
  • 60 g beet syrup
  • 100 g hazelnut butter
  • 2 tbsp sunflower oil, or other neutral oil

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Melt the chocolate in a double boiler; the water should not boil, and no water droplets should get into the chocolate. Add the remaining ingredients and stir well. Let cool. For me, the spread only set after I refrigerated it for a few hours. After that, I prefer to keep it at room temperature so it remains spreadable. You can also simply add more oil to achieve the desired spreadability.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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