Chocolate and hazelnut spread

Chocolate and hazelnut spread

Total: 2 hr 15 Min. | Active: 15 Min.
Nutritional value / glass: 1881 kcal
, Fat: 135 g
, Carbohydrate: 143 g
, Protein: 17 g

As my daughter, Emily, can't live without Nutella, I decided to come up with my own recipe. If something is that sweet, I at least like to know what's in it. Fortunately, she loves my homemade chocolate and hazelnut spread. Job done!


1 glass


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

60g ground hazelnuts
1dl milk
80g ground cane sugar
70g butter, soft
100g dark chocolate, coarsely chopped
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How it's done

Lightly toast the hazelnuts in a frying pan without any oil, leave to cool. Bring the milk and sugar to the boil in a small pan, remove the pan from the heat, add the butter and chocolate, melt while stirring. Add the hazelnuts, blend until smooth using a hand blender. Transfer the spread to a jar. Chill for 2 hrs., only then will it be spreadable.

Good to know
Shelf life: Store in the fridge for approx. 2 weeks.


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