Nut Nougat Crème
Chocolatey, nutty spread made from only a few ingredients.
Course: Breakfast
Cuisine: German
Keyword: Chocolate, Haselnuts
Schwierigkeitsgrad: Moderate
Servings: 6 Persons
Calories: 569kcal
- 200 g hazelnuts alternative store bought hazelnut puree
- 200 g vegan butter or margarine
- 100 g icing sugar
- 100 g dark chocolate
- ½ vanilla pod alternatively 2 sachets of vanilla sugar
- 1 pinch salt
Place the hazelnuts on a baking tray and roast in the oven at 180° for 10 minutes. Then take them out and let them cool.
Rub the hazelnuts between your hands to remove the peel. It does not have to be completely removed.
Then place the nuts in a multi chopper. It may be necessary to divide them into two portions to avoid overloading the blender. Then, depending on the blender, crush the hazelnuts for about 2-3 minutes until a creamy mixture is obtained. In the beginning, the hazelnuts are still crumbly, but the heat generated during chopping causes the fat to separate from the nuts and form a fine cream.
Break the chocolate into small pieces and melt in a water bath.
Halve the vanilla pod lengthwise and scrape out the pulp with a knife.
Then put the hazelnut mush, vegan butter, icing sugar, melted chocolate, vanilla and salt into a blender. Mix until a fine chocolate cream is obtained.
Fill into clean screw glasses and keep in the fridge.
Calories: 569kcal | Carbohydrates: 30g | Protein: 6g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 225mg | Potassium: 355mg | Fiber: 5g | Sugar: 22g | Vitamin A: 1273IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg