I have been making this recipe for quite a while now...it first featured inFor Foods Sake which if you don't have you should really go and get. (Best selling Thermomix cookbook right under your nose and you don't even have it?? Shame on you! hahaha)
It is so simple that it then became part of a tart that is in the 2016 Calendar, which I would admonish you to go and get, but that sold out long ago. But I digress...
This easy Notella spread will have the kids quite happily digging in and you won't feel quite as guilty as if they were digging into that other famous chocolate hazelnut spread that has become quite the phenomenon. So it's a win win really. Kids happy? Tick. Mums happy? Tick. And there are lots more recipes featuring this as an ingredient coming your way...so I suggest you get onto it. Stat. You have been warned.
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- 100 g hazelnuts, roasted and skinned
- 50 g sugar
- 3 tbsp Chocolate - Callebaut cocoa BUY
- 100 g butter, unsalted
- 100 g Chocolate - Callebaut dark chocolate BUY
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 100 g milk
- 1 batch Vanilla Bean Pastry, pre-baked into tartlet shells Vanilla Bean Pastry
- whipped cream
- a few roasted skinned hazelnuts to garnish
Place nuts and sugar into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients and cook 8 min/60°C/speed 3.
Pour into jars until cool and completely set. Store in the fridge until use.
To make tartlets, premake a batch of Vanilla Bean Pastry and cool. Fill with cooled spread and garnish with cream and roasted hazelnuts.