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World Nutella Day: I celebrate with homemade chocolate spread

Nuss-Nougat-Creme
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[Advertorial] Happy World Nutella Day ?! Yes, I would now loudly trumpet it into the world and celebrate all the wonderful recipes with and to celebrate THE spread under the spreads. BUT - unfortunately I just can't do it anymore. Because my once favorite chocolate spread unfortunately contains palm oil and was therefore deleted from my shopping list 🙁

I think it's been more than two years since I last bought and ate Nutella. I have to say that my decision arose from an intensive discourse on the chocolate spread and the ingredient palm oil with my sweetheart. The situation was as follows: I wanted to treat myself with a glass of Nutella after a more than exhausting test marathon. He didn't want (from today's point of view) to give me this Nutella glass because of very obvious reasons, which I have simply hidden up to now.

But long story short: I sulked because I went home without Nutella and then got information. Since then there is more or less no palm oil in our storage and refrigerators. Since I still don't want to do without the nut nougat cream on my sandwich, I pimped my homemade nut butter a little: Voilà - the more environmentally friendly and figure-friendly chocolate spread à la Moi was created.

The preparation of the basic recipe is so simple and quick. It only requires a little patience and a mixer.

Tip: If you don't have a high-performance mixer, you can easily fall back on already ground nuts.

Ingredients (makes about 2 mason jars of 250 g each):

  • 400 g hazelnuts (whole or ground)
  • 400 g almonds (whole or ground)
  • 150 g dark chocolate or whole milk chocolate (or nougat)
  • 2 -3 tbsp raw cocoa powder
  • 400 g cream or 350 ml milk
  • Sugar or other sweeteners at will.

Instructions:

  1. Mix the ground nuts with the cocoa powder and mix with a hand blender or chopper until the oil comes out of the nuts.
  2. Melt the chocolate over a water bath and add some of the cream or milk.
  3. Add the melted chocolate to the nut mixture and stir.
  4. Finally add the remaining cream or milk and mix again until a creamy chocolate nut cream and the desired consistency is obtained.
  5. Sweeten with sugar or other sweeteners as needed.
  6. The chocolate spread lasts in the refrigerator in a clean, sealable container for at least one week.

I will now retire to the couch with a chocolate spread bread and a cup of coffee and think about a few new flavors of my spread.

Enjoy

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Cheers,

💕 Cat 💕


* Disclaimer: This contribution was created in friendly cooperation with EP: Austria and Braun. The post contains advertising / product placement. The content and my opinion were not affected. The links are not affiliate links and there are no advantages for me.

Nuss-Nougat-Creme

Homemade Chocolate Spread

Prep Time 5 mins
Cook Time 10 mins
Course breakfast
Servings 2 mason jars

Ingredients
  

  • 400 g hazelnuts whole or ground
  • 100 g almonds whole or ground
  • 150 g dark milk chocolate (or nougat)
  • 2 -3 tbsp cocoa powder raw
  • 400 g cream or 350 ml milk
  • sugar or other sweeteners at will

Instructions
 

  • Mix the ground nuts with the cocoa powder and mix with a hand blender or chopper until the oil comes out of the nuts.
  • Melt the chocolate over a water bath.
  • Add the melted chocolate to the nut mixture and stir.
  • Finally add the remaining cream or milk and mix again until a creamy chocolate spread and the desired consistency is obtained.
  • Sweeten with sugar or other sweeteners as needed.
  • The chocolate spread lasts in the refrigerator in a clean, sealable container for at least one week.
Keyword Spread, Chocolate Spread, Nutella