Hazelnut chocolate spread from the Thermomix® with 120 g toasted hazelnuts, 120 g sugar, 80 g couverture and cocoa powder. The nuts are blended into a butter in the mixing bowl and combined with melted chocolate. 25 minutes, makes 2 jars, keeps for 4 weeks in the fridge.
Goes well with: Toast, waffles and pancakes.
Homemade Nutella® (Hazelnut Chocolate Spread) with the Thermomix®
Ingredients 0 / 6 ✓
- 120 g hazelnuts
- 120 g sugar
- 80 g milk chocolate couverture or milk chocolate or dark chocolate
- 10 drops butter vanilla flavouring
- 1 tbsp cocoa powder (sweetened)
- 15 g sunflower oil
Instructions 0 / 5
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1
Toast the nuts.
Toast the hazelnuts in a dry frying pan until fragrant, leave to cool, then rub them together between your hands to remove as much of the skin as possible.
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2
Pulverise.
Add the sugar to the mixing bowl, pulverise for 10 sec / speed 10. Add the hazelnuts, chop for 15 sec / speed 10 and push down with the spatula.
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3
Nut butter.
Blend 4 x 10 sec / speed 7, until a soft, moist-looking paste forms. Push down with the spatula between each run.
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4
Couverture.
Add the couverture or chocolate in pieces and chop for 8 sec / speed 8. Add the remaining ingredients and warm for 6 min / 50°C / speed 3.
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5
Fill into jars.
Fill the spread into the preserving jar and chill before serving. The spread stays spreadable in the fridge.
Tip: You can replace the sugar with a sugar substitute.
Video
Nutrition per serving
Toasting hazelnuts in a dry pan: the first step to great flavour
Toast 120 g hazelnuts in a dry frying pan until fragrant and the skins start to crack. Leave to cool and rub off the skins between your hands. Toasting makes all the difference: untoasted nuts give a flat, dull spread. Toasted nuts bring an intense, nutty flavour with a lightly caramelised note.
4 x 10 sec / speed 7: from nuts to nut butter
Add 120 g sugar to the mixing bowl and pulverise for 10 seconds at speed 10. Add the toasted nuts and process for 4 x 10 seconds at speed 7. Push down with the spatula between each run. The nuts release their natural oil and a soft, moist paste forms. This is the nut butter, the base of the spread.
Then add 80 g milk chocolate couverture in pieces, 10 drops of butter vanilla flavouring, 1 tbsp sweetened cocoa powder and 15 g sunflower oil, and process for 8 seconds at speed 8. The couverture melts in the warmth of the nut butter. Using dark chocolate gives a more bitter variation.
Why homemade is better than shop-bought
The shop-bought original contains palm oil, skimmed milk powder, emulsifier and vanillin. In our version: real hazelnuts, real chocolate, no palm oil. We know exactly what goes in and can control the sweetness ourselves. Using organic and fair-trade ingredients makes the spread even better. For a nuttier result, add 1 to 2 teaspoons of hazelnut oil to the mixing bowl.
Low-carb, cashew, Christmas variation: 4 ways to change it up
- Low-carb: Replace the sugar with erythritol or xylitol. Everything else stays the same.
- Cashew or almond: Replace the hazelnuts with cashew nuts or blanched almonds. Cashews give a milder spread, almonds a finer one.
- Christmas variation: Add 1/2 tsp cinnamon and a pinch of ground cloves to the mixing bowl.
- Extra smooth: Pass the finished spread through a fine sieve or nut milk bag to remove any small nut pieces.
Spreadable from the fridge: keeps for 4 weeks
Fill the spread into sterilised preserving jars and chill before serving. In the fridge the spread stays spreadable and keeps for up to 4 weeks. Great on fresh bread and rolls, crepes, pancakes or waffles. Or use as an ingredient in desserts and baking.
More on this topic: You will find operating tips and basics for every mixing bowl in our Thermomix® guide section.
