🍫
Jams & preserves
Nutella-style cocoa and hazelnut spread
Homemade chocolate and hazelnut spread.
VegetarianGluten-free
Ingredients
- 200 g roasted hazelnuts
- 150 g milk chocolate
- 100 g icing sugar
- 50 g cocoa powder
- 80 g powdered milk
- 100 g sunflower oil
Step-by-step
Choose your robot:
- Pulverize the sugar 10 sec/speed 10 and set aside.
- Blend the hazelnuts 30 sec/speed 8 until you get a paste.
- Melt the chopped chocolate 4 min/50C/speed 2.
- Add the cocoa, powdered milk and icing sugar, mix 20 sec/speed 6.
- Add the oil little by little while blending 1 min/speed 5-10 for a fine texture.
- Heat 4 min/50C/speed 3 so it is shiny and smooth.
- Pour into a sterilized jar and let cool before sealing.
Tips
- For a vegan version use dairy-free chocolate and powdered plant-based drink.
- Store at room temperature for up to 3 weeks; do not refrigerate so it does not harden.
- If the hazelnuts have skin, rub them with a cloth after roasting them.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide