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Haselnusscreme: recipe illustration
Sauces & basics

Haselnusscreme

Smooth spread made from toasted hazelnuts and chocolate, homemade in Liechtenstein as across the German-speaking area. Spread it on fresh bread at breakfast or use it to fill cakes and crêpes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

364 kcal per serving

Protein
5.1 g
Carbohydrates
24.3 g
of which sugars
21.9 g
Fat
26.4 g
of which saturated fat
8.3 g
Fiber
4.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Spread the hazelnuts on a baking tray and toast them for 10 minutes at 180 °C until the skins start to crack.
  2. Rub them in a tea towel to remove the skins, then blend finely until you get a smooth paste.
  3. Melt the chocolate gently with the butter and milk in a bain-marie.
  4. Add the melted chocolate to the hazelnut mixture along with the icing sugar, vanilla and salt.
  5. Blend for another 2 minutes until smooth, adding oil if it is too thick.
  6. Pour into a clean jar and let it cool completely before closing.

Variations and tips

Kids' version. Replace the dark chocolate with milk chocolate for a milder spread.

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Original Ecomely recipe.