Velvety Chocolate Hazelnut Spread
Thermomix recipe: Velvety Chocolate Hazelnut Spread. Ready in 40 minutes. Serves 16. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 g hazelnuts, roasted and peeled
- 150 g icing sugar
- 30 g unsweetened cocoa powder
- 1/4 tsp salt
- 100 g good quality milk chocolate (or dark chocolate for a richer flavour), chopped
- 100 g milk (dairy or plant-based)
- 50 g neutral oil (e.g., sunflower or refined coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Spread hazelnuts on a baking tray and roast for 10-12 minutes until fragrant and skins loosen. Let cool slightly, then rub them in a clean kitchen towel to remove most of the skins. Discard skins.
- Place roasted and peeled hazelnuts into the clean, dry Thermomix bowl. Grind 20 sec / Speed 10. Scrape down sides of bowl.
- Continue to grind the hazelnuts, scraping down the sides of the bowl every 30-60 seconds, until a smooth butter forms. This may take 3-5 minutes at Speed 8-10. The mixture will go from powder to a thick paste, then to a creamy butter as the oils release. Pause and scrape down as needed.
- Add icing sugar, cocoa powder, and salt to the bowl with the hazelnut butter. Mix 10 sec / Speed 5. Scrape down sides of bowl.
- Add chopped chocolate to the bowl. Melt 4 min / 50°C / Speed 2.
- Add milk, neutral oil, and vanilla extract to the bowl. Blend 2 min / Speed 7, or until the spread is completely smooth and creamy. If needed, blend for an additional minute, scraping down the sides of the bowl once more.
- Transfer the chocolate hazelnut spread to clean, sterilised jars. Allow to cool completely before sealing and storing.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.