Chocolate Hazelnut Spread (Notella)

Name: Thermomix recipe: Chocolate Hazelnut Spread (Notella)
Ingredients: 100 Grams hazelnuts, roasted and skinned; 50 Grams sugar; 3 Tablespoons cocoa powder; 100 Grams Butter; 100 Grams Chocolate dark; 1 Teaspoon Vanilla Bean Paste vanilla bean paste; 100 Grams milk; 1 Pinch Pink Salt Flakes; 1 Batch Vanilla Bean Pastry pre-baked into tartlet shells; whipped cream; a few roasted skinned hazelnuts to garnish

Make on Drop

Makes 500g jar approx Rated:

Videos

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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Need

100 Grams hazelnuts, roasted and skinned
50 Grams sugar
3 Tablespoons cocoa powder
100 Grams Butter BUY
100 Grams Chocolate dark BUY
1 Teaspoon Vanilla Bean Paste vanilla bean paste BUY
100 Grams milk
1 Pinch Pink Salt Flakes BUY
Tartlets
1 Batch Vanilla Bean Pastry pre-baked into tartlet shells Recipe
whipped cream
a few roasted skinned hazelnuts to garnish

Do

1: Place nuts and sugar into Thermomix bowl and mill 10 sec/speed 10.
2: Add remaining ingredients and cook 8 min/60°C/speed 3.
3: Pour into jars until cool and completely set. Store in the fridge until use.
4: To make tartlets, premake a batch of Vanilla Bean Pastry and cool. Fill with cooled spread and garnish with cream and roasted hazelnuts.