Creamy Chocolate Hazelnut Spread

Name: Creamy Chocolate Hazelnut Spread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 200 g hazelnuts; 100 g icing sugar; 30 g unsweetened cocoa powder; 80 g milk (dairy or plant-based); 50 g neutral oil (e.g., sunflower, coconut); 1 tsp vanilla extract; 100 g milk chocolate or dark chocolate (50-70% cocoa), chopped

Thermomix recipe: Creamy Chocolate Hazelnut Spread. Ready in 30 minutes. Serves 1. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g hazelnuts
100 g icing sugar
30 g unsweetened cocoa powder
80 g milk (dairy or plant-based)
50 g neutral oil (e.g., sunflower, coconut)
1 tsp vanilla extract
100 g milk chocolate or dark chocolate (50-70% cocoa), chopped

Instructions

Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking tray and roast for 8-10 minutes, or until lightly golden and the skins start to crack. Alternatively, place hazelnuts in the Thermomix bowl and roast 10 min / 100°C / Speed 1.
Transfer the roasted hazelnuts to a clean kitchen towel. Rub them vigorously to remove as many skins as possible. Discard the skins. Let the peeled hazelnuts cool slightly.
Place the peeled hazelnuts into the clean and dry Thermomix bowl. Grind 15 sec / Speed 10 until a fine powder forms. Scrape down the sides of the bowl with the spatula.
Continue grinding 1-2 min / Speed 7-8, scraping down every 30 seconds, until the hazelnuts release their oils and form a creamy butter.
Add the icing sugar and cocoa powder to the bowl. Mix 10 sec / Speed 8. Scrape down the sides of the bowl.
Add the milk, neutral oil, vanilla extract, and chopped chocolate to the bowl. Heat 5-7 min / 50°C / Speed 3, or until the chocolate is fully melted and the mixture is warm.
Increase the speed and blend 1-2 min / Speed 8-10 until the spread is completely smooth and creamy. Pause and scrape down the sides and bottom of the bowl if needed during this step.
Check the consistency. If it's too thick, add an additional 10-20 g of milk and blend for 30 sec / Speed 8. If you prefer a richer chocolate flavour, you can add an extra 10-20 g of chopped chocolate and blend again until smooth.
Transfer the warm chocolate hazelnut spread to a clean, sterilised jar. Allow it to cool completely before sealing and storing. The spread will thicken further as it cools.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.