Hazelnut Chocolate Cream a la “Nutella”
Healthy Chocolate
I really like crepes filled with this delicious and healthy hazelnut chocolate cream. Yes, you read it right, it’s healthy. But that doesn’t mean you should eat the whole portion at once, because that’s too much of course. When it’s ready, it’s very soft and creamy and will harden in the fridge like any chocolate cream, because of its fat content. If you want to spread it on bread, cake or pancake, remove it from the fridge 15 minutes before use, to get it to room temperature. My son loves to eat it with spoon and doesn’t need anything else, he doesn’t have to wait as it is soft enough to spoon.
Tip!
A tablespoon of chocolaty cream mixed with a mug of warm almond milk, is a very delicious breakfast drink. It warms up your soul not only your body during wintertime.
Hazelnut Chocolate Cream
It consists of raw hazelnut, 85% dark chocolate, coconut cream, honey, vanilla, cocoa powder and honey, that’s it, nothing else. The cream takes maximum 40 minutes to prepare, you can save time if you buy roasted hazelnut and you can skip the roasting step. I buy 1 kg raw hazelnut most of the time, because I use it for different cakes and other recipes, and I can roast as much as I need. Hazelnut and other nuts are not cheap, but it’s always possible to find good offers in different online stores.
It’s Worth It
I know it’s easier to pick up a bottle of chocolaty hazelnut cream from the supermarket shelf but I would advise you to look at the label. Just once! You will see that, there are ingredients in it that we do not need. It is very important to know what you eat and what you allow into your body. The decision is in your hands. I suggest you make a double portion because it’s gone very quickly. This is my experience in the past few years.
Spread It On:
Hazelnut Chocolate Cream a la “Nutella”
Ingredients
- 100 gram hazelnut
- 1 tsp olive oil
- 100 gram dark chocolate 85% cocoa
- 1 tbsp coconut oil
- 1 tbsp cocoa powder
- 1 tsp Bourbon vanilla extract
- 2 tbsp honey
- 200 ml coconut cream or thick milk not condensed
- 1 pinch salt
Instructions
- You can skip the following 3 steps if you buy roasted hazelnut, start the process from the 5th point. I like to roast it at home better.
- Heat the oven to 180°C.
- Line a baking sheet with parchment paper or silicone non-sticking baking mat.
- Spread the hazelnut on the prepared sheet and roast it for 10-12 minutes. Do not burn it! Leave them to cool for 10 minutes.
- Put hazelnut into food processor and blend it for about 6 minutes, until creamy and smooth, scraping down the side of the bowl as needed.
- Melt chocolate with coconut oil together in a small pan above boiling water (Bain-marie).
- Add a bit of melted chocolate to the hazelnut cream, stir it, then put all hazelnut cream back into the melted chocolate, stir it.
- Add cocoa powder, honey, vanilla extract, salt to the hazelnut chocolate mixture and stir it.
- Add coconut cream/thick milk to the mixture and stir with spatula gently until is silky and creamy.
- You can eat this delicious cream immediately, spread it on brioche or fill crepes/ pancake with it.
If it somehow isn’t eaten within a day or two, how long will it last if stored in the fridge?
Dear Maddison, you can store an opened jar for 7-10 days, a closed jar for 2-3 weeks in the fridge. Wash the jar in boiling water before use.
Enjoy,
Andrea