Have you ever tried chocolate hazelnut spread? I am sure that once you tried it, you could not forget the taste.

Today I suggest you prepare this pasta at home. Moreover, according to a good and proven recipe, which will definitely provide you with excellent results.

No matter how you are promised “homemade Nutella,” rest assured, you won’t get it, because quite a few natural ingredients are used in its preparation.

We will prepare a paste with a natural composition and a delicious chocolate taste. Are you already eager to try it?

Then quickly start preparing your favorite dessert

Chocolate Hazelnut Butter Recipe

Ingredients:

• • • Nuts (peanuts, almonds, hazelnuts or hazelnuts) – 70 grams;
    • Chocolate (black and milk) – 100 grams;
    • Milk – 150 ml;
    • Honey – 15 grams;
    • Powdered milk (cream) – 25 grams;
    • Powdered sugar – 70 grams (to taste).

Preparation:

Total cooking time: 30 minutes.

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Nutella chocolate and nut spread is known to everyone. It was a favorite treat for children and adults in post-Soviet times. Life really does seem to go on a spiral, and my kids are crazy about it these days. When we go to the store, their only request is: “Mom, buy Nutella!”

But it is still not the cheapest product in the store. In addition, reading its composition, there is absolutely no desire to buy this paste for children.

Therefore, I decided to cook it only at home, so that my household would not eat store-bought chemicals, but a relatively harmless product. Moreover, the ingredients for the recipe are inexpensive, affordable for any family, and the preparation itself is very simple and does not take more than 15 minutes.

Older children can prepare their own treats. The recipe is just a dream for any housewife!

We will need

• milk - 1 glass (200-250 ml),
• flour - one and a half tablespoons with a slide,
• sugar - 1 glass 250 ml,
• cocoa - 2 tbsp. l. with a slide,
• butter - 50 g or 1 tbsp. l.,
• nuts - approximately 5 tbsp.

Take thicker milk, at least 3.2 fat content. The thickness of the paste will depend on the amount of milk. I take 250 ml.

You can also take any quantity of nuts, and even make a mix as desired - walnuts, hazelnuts, almonds, peanuts, cashews. To your taste.

Use good quality and fresh butter in the recipe. I once mixed a cheap one, and the paste tasted sour.

Preparation

First we will heat the milk. We don’t need to boil it, but only heat it so that the dry ingredients dissolve faster.

Pour in warm milk.

Mix everything well so that there is no lump. You can use a spoon, you can use a blender - whichever is more convenient for you.

Grind the nuts in a coffee grinder.

You don’t have to let them turn into nut dust, since lumps of nuts are quite acceptable in homemade Nutella.

Each of us has probably tried the famous chocolate spread. However, it is quite expensive, and you cannot be sure of the naturalness of the product. Let's not give up this delicious dessert, but just learn how to cook it ourselves.
Recipe contents:

A fresh bun with chocolate spread and nuts is a great breakfast for the whole family. A product with a natural composition is a joy for a caring housewife, and it is almost impossible to purchase one. It can only be prepared at home, taking into account all taste wishes and preferences.

Chocolate spread is an excellent recipe for a homemade product, which is absolutely easy to prepare, and from ordinary products. There are several varieties of chocolate spread: with nuts, with cocoa powder, with chocolate (milk, dark, white), with other additives. All are delicious in their own way, and there is another bonus - when preparing a homemade product, you don’t have to think about whether it is healthy or harmful, how many calories, etc. Because homemade sweets are always healthier and tastier than store-bought ones without stabilizers, thickeners, GM additives, soy lecithin, etc.

The main ingredients for making chocolate spread are milk, which gives the dessert a delicate milky taste. The butter is necessary to help the paste set and thicken in the refrigerator while remaining tender. Sugar will make the product sweet. You can replace sugar and butter with condensed milk. This product will simultaneously sweeten the pasta and allow the dessert to thicken, making the cooking process easier. Well, and of course, chocolate or cocoa powder, which will give the treat a chocolate color.

• Calorie content per 100 g - 540 kcal.
• Number of servings - 500 ml
• Preparation time: 15 minutes to cook, plus time to set in the refrigerator

Ingredients:

• Milk - 500 ml
• Walnuts - 100 g
• Sugar - 100 g or to taste
• Wheat flour - 2 tbsp.
• Cocoa powder - 2 tbsp.
• Butter - 50 g

Step-by-step recipe for making chocolate spread with nuts:

1. Pour milk into a saucepan, place on the stove and heat to warm temperature. Add flour (it is advisable to sift it through a fine sieve) and whisk well and quickly mix so that there are no lumps. Continue heating food.

2. Next add sugar and cocoa powder, which is also best sifted.

3. Without ceasing, intensively knead the products, bringing the milk to a boil. As soon as you see the first bubbles, the milk has boiled. Remove the saucepan from the stove and add the butter. Mix well with a whisk or spoon until it is completely dissolved and distributed throughout the mixture.

4. Prick the walnuts in a hot, clean, dry frying pan and add to the pasta. The nuts can be ground in a coffee grinder into powder, or chopped into medium pieces with a knife. It's the chef's choice, so do whatever you like best.
Mix the ingredients well and leave them in the saucepan to cool to room temperature. Then transfer to a glass container, seal with a lid and put in the refrigerator, where you can keep the paste for at least an hour so that it cools and completely hardens. Its consistency will become viscous and viscous.

The person who figured out how to spread everyone's adored chocolate on bread is truly a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. This was not a well-thought-out marketing ploy; the idea of ​​​​creating a completely new delicacy appeared thanks to melted chocolates. This is how a product appeared that both adults and children adore - chocolate spread, which will become the main character of our article.

Cooking secrets

Today you can buy it in absolutely any, even the smallest store, but few people are satisfied with the quality of the purchased product, because the number of chemical components there is simply off the charts. There are fewer and fewer people willing to eat thickeners, flavor enhancers, preservatives and colorings under the guise of an appetizing delicacy, especially since cooked at home The paste is in no way inferior in taste to the store-bought version. And the most important thing is that you yourself control the quality of the products from which it is made.

There are also secrets that will help make the dessert taste impeccable:

• It is better to take country milk or a store-bought version with maximum fat content;
• It is advisable not to replace butter with margarine or spread that contains vegetable oils;
• Be sure to add a pinch of salt. Our task here is not to add salt, but to add a new flavor to the dish. Salt seems to emphasize the sweetness of the paste and makes the taste of chocolate more intense;
• Cook in a steam bath. It will take a little more time than you would have spent cooking over a fire, but all the ingredients will be heated and mixed evenly without burning.

But even the deliciousness you prepare yourself shouldn’t get carried away, because its calorie content is very high - depending on the set of products, it ranges from 360 to 560 kcal per 100 grams.

There are many options for making chocolate spread at home, but we have selected the most popular ones for you. recipes.

Homemade Nutella

The well-known chocolate spread is very easy to make yourself. You don't need any special culinary skills for this, just a little inspiration and the simplest ingredients.

Ingredients:

• Sugar - 1 glass;
• Milk - 1 glass;
• Flour - 1 tablespoon (heaped);
• Butter - 70 grams;
• Cocoa - 2 tablespoons;
• Ground nuts - to taste.

Cooking method:

1. Sift flour and cocoa through a strainer and mix with sugar.
2. Boil milk and dissolve butter in it.
3. Mix the dry ingredients with milk and simmer the mixture over low heat or a water bath for 10 minutes.
4. Add nuts, pour into a jar and let cool, then put in the refrigerator.

Initially, the paste will not be too thick, but do not worry - it will reach the desired consistency in the refrigerator. It may take from 3 to 6 hours to completely harden.

Chocolate-nut butter

This is a low-calorie dessert option since there is no butter in the recipe. The second significant advantage is that such pasta does not need to be cooked.

Ingredients:

• Milk - 1 glass (200 ml);
• Vegetable oil - 300 ml;
• Cocoa - 3 tablespoons;
• Powdered milk - 3 tablespoons;
• Powdered sugar - 150 grams;
• Vanillin - to taste;
• Nuts - 1 cup.

Cooking method:

1. Peel the nuts, lightly fry and chop.
2. Heat the milk to 60 degrees, there is no need to bring it to a boil.
3. Dissolve the powdered sugar in the heated milk, then add the vegetable oil. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
4. Continuing to beat, add milk powder and cocoa. Bring the mixture to a homogeneous consistency, then turn off the blender.

The last step is to add the chopped nuts and place them in the jars. It will take about 12 hours for the paste to thicken, so it’s better to cook it in the evening so that you can treat yourself to a delicious breakfast in the morning.

Chocolate Peanut Butter

This incredibly tasty and aromatic dessert can be used not only as an addition to toast or cookies, it will be an excellent cream for cakes.

Ingredients:

• Cocoa - 0.5 cups;
• Peanuts - 2 cups;
• Peanut butter - 3 tablespoons;
• Powdered sugar - ¾ cup;
• Salt - a pinch.

Cooking method:

1. Peel the peanuts and roast them. To do this, you first need to rinse it thoroughly, shake off excess water using a sieve, then distribute it evenly on a baking sheet and place it in an oven preheated to 200 degrees for about 10 minutes. The pleasant aroma and golden color of the nuts will indicate readiness.
2. Place the finished nuts into a blender as quickly as possible and grind for about 5-7 minutes.
3. Add powder, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue whisking until you get a homogeneous consistency.

That's all, actually. We taste the finished product; if desired, you can add a little sugar or salt. If the paste is too thick, you can thin it with the remaining peanut butter. Keep homemade chocolate and nut The paste should be kept in a tightly closed container. The maximum period is 1 week, but as a rule, it is eaten in a matter of hours.

Chocolate spread with eggs

Do not be confused by such an unusual product for pastas, because its taste will not be felt at all, but the eggs will give the pasta lightness and airiness. It is also worth considering that the shelf life of such a product will be significantly shorter, so it is better to prepare a small portion.

Ingredients:

• Sugar - 1.5 cups;
• Milk -1 glass;
• Egg - 1 piece;
• Ground nuts - 1/3 cup;
• Cocoa - 1 tablespoon;
• Flour - 1 tablespoon (without a slide);
• Butter - 1 tablespoon.

Cooking method:

1. We first remove the eggs and butter from the refrigerator; at the time of cooking, they should reach room temperature.
2. Beat the egg and sugar in a blender until smooth and thick.
3. Continuing to beat, gradually add flour into the mixture, followed by cocoa. To prevent lumps from forming, it is better to reduce the whipping speed. Then add chopped nuts to the chocolate mass, and lastly, soft butter. When the mass becomes homogeneous, turn off the blender.
4. Lastly, add the milk, stirring the mixture with a spoon.
5. Place the paste on medium heat and bring to a boil, then set the heat to minimum and cook for 10-15 minutes (in a water bath - 20-25 minutes), stirring constantly.

When you are completely satisfied with the thickness of the paste, turn off the heat and pour into tightly sealed containers. Let it cool and put it in the refrigerator. The paste can be consumed already warm, but after cooling its taste will be much richer and brighter.

So beloved by both adults and children, Nutella is, in fact, simply a registered trademark of chocolate-nut butter, which contains nuts, cocoa, sugar, milk and vegetable or milk fats.

Nut butter can be used as a filling for waffles and pancakes, spread on toast and cookies, and even as a cream for cakes. Preparing homemade Nutella does not require much effort, and the result will delight you not only with its natural taste, but also with a healthier composition than a purchased product.

Chocolate-walnut butter

The fastest and most affordable option for chocolate-nut butter is walnut paste. 10 minutes of effort plus an overnight in the refrigerator - and your little one will be delighted with a delicious breakfast.

• 175 ml odorless vegetable oil;
• 100 g walnuts;
• 100 ml milk;
• 80 g sugar;
• 2 tbsp. l. cocoa;
• Vanillin - to taste.

Heat the milk, mix it in a blender container with vanilla and sugar and stir. Turn on the blender at maximum power, gradually pour in the oil, watching how the future paste thickens.

Add cocoa and chopped nuts and blend for a few minutes. All that remains is to transfer the paste into a jar and refrigerate overnight.

Chocolate hazelnut spread

If you prepare chocolate-nut spread according to a recipe that is as close as possible to the original taste of Nutella, then you need to use hazelnuts as a basis. It turns out very tasty and healthy.

• 200 g butter;
• 180 ml milk;
• 120 g sugar;
• 50 g hazelnuts;
• 4 tbsp. l. ;
• 3 tbsp. l. milk powder;
• 1 tsp. vanilla sugar;
• Salt - to taste.

At home, chocolate-nut butter can be made to taste very varied: increase the proportions of sugar and it will be sweeter, add nuts and its aroma will intensify. You can play around with the amount of salt a little if your loved ones love salty flavors.

Mix the bulk ingredients and, stirring constantly, pour in the milk. To prevent lumps from appearing, you can mix them in a blender. Heat this milk mixture over low heat and bring it to a boil.

Roast the hazelnuts, chop them and add them to the boiling milk mixture along with the butter. Continue boiling for another 5 minutes until thickening begins.

Place the prepared, but still liquid, paste in a jar and let it cool, finally placing it in the refrigerator.

Chocolate-nut butter from mixed nuts

When you make nut (or chocolate) spread at home using a recipe like Nutella, you can always achieve very unusual flavor combinations just by playing a little with the ingredients themselves. For example, take not walnuts or hazelnuts, but a mixture of them, or add peanuts. Be sure to try it.

• 1 can of condensed milk;
• 1 gr. With. mixed nuts;
• 150 g butter;
• 50 g;
• 2 tbsp. l. cocoa;
• 2 tsp. flour.

To make your own chocolate-nut butter, you must first roast and chop the nuts.

Melt the butter in a small container over low heat and add the chopped chocolate. Stir until all the chocolate has melted.

Add condensed milk to the chocolate-butter mixture and stir until smooth. Return the container to the stove.

Place flour and cocoa in it and, stirring constantly, let the mixture boil. Remove from heat, add prepared nuts, stir and let the paste cool.

After cooling, place in a convenient container and refrigerate.

How to make chocolate nut butter from peanuts (with video)

Well, since we are already talking about experimenting with ingredients, it would be unfair not to tell you how to make chocolate-nut butter from peanuts. It is rich in vegetable protein and vitamins, is healthy and very tasty, it is not for nothing that it is so loved in America.

• 450 g peeled raw peanuts;
• 4 tbsp. l. cocoa;
• 0.5 tsp. salt;
• 1 tbsp. l. vegetable oil;
• 1 tbsp. l. honey or sweetener.

So, wash the peanuts, dry them and place them on a sheet in one layer. Roast at 180 degrees for about 7 minutes and then let it cool slightly to avoid damaging the blender with the heat.

Pour the prepared peanuts into the blender bowl and grind them at maximum speed for 1 minute. Until the kernels are crushed, you need to use a spoon to scrape them a little from the walls of the bowl back to the bottom. And so several times, 1 minute each.

When the mass of ground kernels becomes uniform, add the remaining ingredients to it and repeat the blender cycles for one minute. If the mixture is too thick, add water a little at a time until you get a consistency that suits your needs.

Watch all the stages of preparing chocolate-nut butter in the video: there are several points that will greatly facilitate the process.

Read also:

Chocolate Sticks Cookies Recipe
Tangerine slices in chocolate: recipes with photos
Recipe for chocolate cupcakes in molds
Recipe for chocolate balls for decorating a cake
Recipes for biscuit-chocolate in boiling water in the oven and slow cooker
Homemade chocolate recipes with sour cream