Homemade Hazelnut Cream, an easy and quick spreadable cream to prepare, perfect for enriching creams, filling tarts, cakes, and crepes. I suggest you try it spread on a slice of bread, a real treat! And let’s be honest, homemade is definitely tastier and more genuine. A spreadable cream without butter and perfect to enjoy at any time of the day, for everyday breakfast or snack and suitable for everyone.
To make the recipe, you will need only a few ingredients: hazelnuts, dark chocolate, and milk chocolate. For true chocolate purists, you can use only dark chocolate. It will be just a bit more bitter, but once you try it, you won’t stop eating it. Definitely also suitable for using up Easter eggs. Now, follow me into the kitchen because the homemade hazelnut cream will be ready in a click!
If you’re interested in other chocolate recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 366.81 (Kcal)
- Carbohydrates 25.98 (g) of which sugars 20.90 (g)
- Proteins 5.43 (g)
- Fat 29.13 (g) of which saturated 5.94 (g)of which unsaturated 22.28 (g)
- Fibers 4.05 (g)
- Sodium 18.87 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for homemade hazelnut cream
- 2 cups hazelnuts
- 1 cup powdered sugar
- 0.25 cup unsweetened cocoa powder
- 0.33 cup vegetable oil
- 4 oz milk chocolate
Tools for homemade hazelnut cream
- Pan
- Blender
- Cutting Board
- Knife
- Bowl
- Jars
Steps
First, toast the hazelnuts, without adding any fats, in a non-stick pan over low heat for 5 minutes. Even if they are already toasted, heat them anyway because they will need to be blended warm. Alternatively, you can toast them in a static oven at 320°F for about ten minutes.
Then transfer them to a blender and blend for 10 minutes. Occasionally, stop the blender and use a spoon to stir so no residues remain at the bottom or on the sides. This step is very important! You should blend the hazelnuts without adding any fats at maximum power for 10 minutes until they release their oil, becoming a creamy and oily paste.
Once you have reached this consistency, add the powdered sugar and blend again until you get a more compact mixture. Then add the cocoa and blend again, stopping and stirring if necessary to collect residues at the bottom or on the sides.
Then pour in the oil and start the blender again for another minute. Finally, finely chop the milk chocolate and add it to the mixer, blending for another minute until you get a smooth and lump-free cream.
Transfer the spreadable hazelnut cream into jars, close with the lid and let it cool in the refrigerator for a couple of hours, checking the consistency from time to time. You should achieve a cream that is not liquid, but soft and creamy.
Variations and tips for homemade hazelnut cream
The homemade hazelnut spread can be stored in the pantry for 5 days.
FAQ Questions and Answers for homemade hazelnut cream
Can I replace milk chocolate with dark chocolate?
Yes, you can make the spreadable hazelnut cream by replacing milk chocolate with dark chocolate, or using both.
Yes, you can make the spreadable hazelnut cream by replacing milk chocolate with dark chocolate, or using both.
