Hazelnut spread: we all know the most famous product, the protagonist of many breakfasts and snacks. It can be reproduced at home without too much effort, with only 3 ingredients.
The hazelnut spread cream it has always been a delicacy that has conquered the palates of many generations. Many childhood memories are linked to the famous sandwich with a layer of chocolate: breakfast, a snack, even a night craving were fulfilled by this delight.
Let’s be clear: the original recipe is unrepeatable, but you can make a product at home that can surely remember it. Virtually nothing is needed to make it, except three ingredients and a fairly powerful blender.
Read also: Panna cotta with chocolate, irresistible and soft: how to prepare it
Hazelnut spread: a quick and easy idea for greedy moments
As we said, making it at home is very simple: the ingredients are easy to find and genuine, so you will eat a “homemade” spread, without excessive fats and preservatives. Now let’s see the procedure in detail:
Hazelnut spread cream with three ingredients:
- 200 g of already peeled and toasted hazelnuts
- 54 g of powdered sugar
- 45 g of bitter cocoa
- seed oil (optional)
Let’s start from the fundamental point: hazelnuts. In some recipes, it is said to first roast them for about 5-10 minutes at 180 ° to help shred them better. You can, if you want, pass them briefly in the oven, but from our experience it is not necessary: just take some already toasted hazelnuts, since the final result will not be affected.
Let’s now move on to the actual procedure, which as you will see is very simple: insert the hazelnuts in the blender or mixer and start shredding them at maximum speed until they begin to release their oil. This is perhaps the most laborious step in the recipe, as it may take a few minutes. Stop every now and then to clean the walls of the blender and leave again: if you see that they find it difficult to turn into butter, you can add a few tablespoons – about 3/4 – of seed oil. This will facilitate the process.
Once this operation is finished, the recipe is practically finished: at this point in fact it is necessary add the icing sugar and unsweetened cocoa and blend until the desired consistency is obtained. Pour it into a hermetically sealed glass container (of those used for jams). It is not necessary to sterilize it, because when the cream has cooled down (in case you have toasted the hazelnuts in the oven) it will keep in the refrigerator for a month.
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