Homemade Chocolate Hazelnut Cream

Introduction to Homemade Chocolate Hazelnut Cream

Homemade chocolate hazelnut cream has never been easier to make. Are you ready to embark on a sweet journey that will elevate your dessert game?A luxurious delight that adds a touch of decadence to any treat. This creamy creation is the perfect blend of rich cocoa, roasted hazelnuts, and silky sweetness. Whether you’re spreading it on toast, drizzling it over ice cream, or using it as a filling for pastries, this homemade chocolate hazelnut cream is the secret ingredient to transforming ordinary desserts into extraordinary ones.

Gathering the Ingredients and Preparation

Essential Ingredients for Creamy Bliss: Before you begin your culinary adventure, make sure you have all the essential ingredients at your fingertips:

• Sweetened condensed milk
• Cocoa powder
• Milk
• Couverture chocolate (milk or dark)
• Roasted and ground hazelnuts
• Seed oil

Preparing Your Workspace: Set up your workspace with all the necessary utensils and ingredients within easy reach. Now, let’s dive into the heart of this recipe.

Crafting Your Homemade Chocolate Hazelnut Cream

Stirring Up the Magic: In a pot, combine the sweetened condensed milk and sifted cocoa powder. Mix them thoroughly using a whisk to create a smooth, chocolatey base.

Melting and Perfecting: Place the pot over low heat and add the milk, stirring until the mixture comes to a gentle boil. Turn off the heat, and add the couverture chocolate, stirring until it melts and blends seamlessly. Turn the heat to low and continue stirring until the mixture loses much of its moisture.

Adding the Hazelnut Magic: Introduce the roasted and ground hazelnuts to the mixture, stirring until they become part of the creamy dream.

Achieving the Perfect Consistency: As the cream thickens, add the seed oil and continue stirring until the mixture reaches the desired creamy consistency. Once perfected, turn off the heat and prepare to transfer the cream to a bowl.

Savoring Your Chocolate Hazelnut Cream

Indulge in Versatile Sweetness: Your homemade chocolate hazelnut cream is ready to elevate your desserts. Whether you’re spreading it on warm toast, using it as a filling for pastries, or drizzling it over ice cream, this creamy delight promises a symphony of flavors. Get creative with your culinary adventures and savor the sweet reward of your homemade creation. Enjoy every decadent bite!

Homemade Chocolate Hazelnut Cream

Recipe by George Zolis

5.0 from 1 vote

Step into the world of culinary delight with our homemade chocolate hazelnut cream recipe. This indulgent creation combines the richness of cocoa, the nuttiness of roasted hazelnuts, and the creamy sweetness of condensed milk. Whether you’re planning to spread it on fresh toast, use it as a sumptuous pastry filling, or add a dollop to your favorite ice cream, our recipe promises a symphony of flavors that will elevate your desserts to a new level of deliciousness. Dive into the art of crafting this velvety chocolate hazelnut cream, and let your taste buds revel in sweet perfection.

Course: DessertCuisine: GreekDifficulty: Easy

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Servings

1

bowl

Prep time

5

minutes

Cooking time

20

minutes

Calories

4004

kcal

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 397 g Sweetened condensed milk (1 can)

• 100 g Cocoa powder

• 600 g Milk

• 300 g Couverture chocolate (milk or dark)

• 150 g Roasted and ground hazelnuts

• 60 g Seed oil

Recipe directions

• In a pot add the sweetened condensed milk, sift the cocoa powder and mix well using a whisk.
• Place the pot over low heat.
• Add the milk into the pot and mix well until the mixture comes to a boil. Turn off the heat.
• Add the couverture chocolate, broken into small pieces. Stir until the couverture melts and becomes fully incorporated into the mixture. Turn on the heat to low and continue to stir until the mixture loses a significant amount of its moisture.
• Add the ground hazelnuts and stir.
• When the cream thickens add the seed oil, turn off the heat and stir.
• Transfer the cream to a bowl. Cover the bowl with cling film, ensuring it directly touches the cream, and refrigerate for at least half an hour.

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