I got no cake today! I’m sorry. Today’s is all about breakfast! I mean you could make a cake for breakfast – that would be an option – but I want to concentrate on the good stuff that ends on your bread on a nice Sunday brunch/breakfast: a delicious Nougat-White-Chocolate-Spread! So good!
Late summer and fall are the time to prepare for winter – that’s why many (well organized) people start cooking marmalade, making relishes or pickle little gürkens in vinegar ;) If you do the job right, you can munch on the veggies for months or spread something on your bread for years even. I am not that organized. I also do not have that much space in my kitchen ;) I tend to make stuff that can be eaten within weeks and not months. Like this spread here with chocolate.
I once again used this butter alternative in my recipe called Brunch Buttrig-Frisch*. I already used it in several recipes here on the blog. For example these Sunday Bread Rolls or this Upside Down Cake with Peaches and Blackberries from last summer. Using Brunch gives you all the butter flavors you want but less fat and fewer calories. Sounds good, right? ;)
If you want to make this spread you need a good and powerful mixer or food processor. You need all the power your machine can offer to turn the hazelnuts into a smooth hazelnut paste. I tried to accomplish that by using my tiny mixer I normally use to chop nuts or herbs. Unfortunately, that one did not work at all for that so I had to pull out my power machine with 2000 horses inside to give me more power ;)
If you succeed and win the fight with the nuts, this spread is a really nice gift for friends or family. You should not store it for too long though. Around two weeks (in the fridge) are fine, but not much longer. But I’m sure it won’t last that long anyway. It’s going to be your new favorite spread ;)
I hope you all have a nice weekend with a big breakfast or brunch! Are you more into sweet stuff or savory stuff for breakfast? Tell me in the comments!
INGREDIENTS / ZUTATEN
For the nougat spread:
3.5 oz. (100g) hazelnuts
5.3 oz. (150g) nougat chocolate
2.8 oz. (80g) heavy cream
1.75 oz. (50g) Brunch Buttrig-Frisch
1 tsp. vanilla extract
1 tsp. cocoa powder
pinch of salt
For the white chocolate spread:
7 oz. (200g) white chocolate
3.5 oz. (100g) Schlagsahne
1.75 oz. (50g) Brunch Buttrig-Frisch
Für die Nuss-Nougat-Schicht:
100g Haselnusskerne
150g Nougat-Schokolade
80g Schlagsahne
50g Brunch Buttrig-Frisch
1 TL Vanille Extrakt
1 TL Kakaopulver
Prise Salz
Für die Weiße-Schokolade-Schicht:
200g weiße Schokolade
100g Schlagsahne
50g Brunch Buttrig-Frisch
DIRECTIONS / ZUBEREITUNG
2. Add the roasted hazelnuts to a food processor or stand mixer and mix until you get a fine puree. With my machine, it took 6 rounds of mixing for about 15-20 seconds and scraping down from the sides of the mixer bowl. The puree and machine should not get too warm. If you end up with a thick and glossy puree it’s perfect. Set aside.
3. Chop the chocolate coarsely and add together with the heavy cream, fat, vanilla extract, cocoa, and salt to a heatproof bowl. Let the chocolate melt over a pot with simmering water and mix everything until smooth. Add to the mixer with the nut puree and mix shortly to get a smooth nougat nut spread. Set aside.
4. For the white chocolate spread, chop the white chocolate coarsely and add together with the heavy cream and fat to a heatproof bowl and let melt over a pot with simmering water. Take off the heat as soon as the mixture is smooth and let cool down for 45-60 minutes in the fridge. Mix from time to time – the chocolate sauce should thicken.
5. As soon as the chocolate sauce is not liquid anymore but thick, fill alternating with the nougat nut spread into the glasses. You can do that with a spoon or fill the spreads into two separate piping bags and use them to get nice layers in the glasses. Close the glasses and store in the fridge. If you want to use the spread, take out of the fridge about 10-15 minutes before serving so it softens a bit. The spread should stay good for about 2 weeks if stored in the fridge.
2. Die gerösteten Haselnüsse in einen Mixer, Küchenmaschine oder Thermomix (oder was auch immer gut mixen kann) geben und dann zu einem feinen Püree verarbeiten. Bei meiner Maschine hab ich etwa 6 mal für 15-20 Sekunden auf voller Power gemixt und zwischendurch immer wieder alles mit dem Spatel von den Seiten der Schüssel gekratzt, damit alles mitgenommen wird. Das Mus sollte nicht zu warm werden dabei. Wenn eine dickflüssige undglänzende Masse dabei rauskommt, ist alles prima. Zur Seite stellen.
3. Die Schokolade grob hacken und zusammen mit der Sahne, Fett, Vanille Extrakt, Kakao und Salz in eine hitzebeständige Schüssel geben und dann über einem Topf mit köchelndem Wasser schmelzen und zu einer glatten Masse verrühren. Diese Schokomassee nun in die Maschine zum Haselnussmus dazugeben und alles für kurze Zeit mixen, bis eine glatte Masse entstanden ist. Zur Seite stellen.
4. Für die weiße Schokoladencreme die weiße Schokolade hacken und zusammen mit der Sahne und dem Fett in einen Hitzebeständige Schüssel geben und dann über einem Topf mit köchelndem Wasser schmelzen lassen. Sobald eine glatte Masse entstanden ist vom Herd nehmen und für 45-60 Minuten in den Kühlschrank stellen und zwischendurch immer einmal durchrühren – die Creme muss etwas andicken.
5. Sobald die weiße Schokoladencreme nicht mehr flüssig ist, sondern schön cremig, abwechselnd mit der Nuss-Nougat-Creme in saubere Einmachgläser schichten – kann man mit einem Löffel oder einem Spritzbeutel machen. Gut verschließen und um Kühlschrank aufbewahren. Zum Verwenden vorher etwa 10-15 Minuten aus dem Kühlschrank nehmen, damit die Creme weich wird. Hält mindestens 2 Wochen im Kühlschrank.
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Here is a version of the recipe you can print easily.
Hazelnut Nougat White Choc Spread
- Prep Time: 20
- Cook Time: 10
- Total Time: 120
- Yield: 2 1x
Description
Delicious bread spread with layers of white chocolate ganache and hazelnut nougat chocolate. Perfect combination!
Ingredients
For the nougat nut spread
- 3.5 oz. (100g) hazelnuts
- 5.3 oz. (150g) nougat chocolate
- 2.8 oz. (80g) heavy cream
- 1.75 oz. (50g) Brunch Buttrig-Frisch
- 1 tsp. vanilla extract
- 1 tsp. cocoa powder
- pinch of salt
For the white chocolate spread
- 7 oz. (200g) white chocolate
- 3.5 oz. (100g) Schlagsahne
- 1.75 oz. (50g) Brunch Buttrig-Frisch
Instructions
- Preheat the oven to 350°F (180°C). Place the hazelnuts on a baking sheet and roast for 8-10 minutes. Take out of the oven and place on a clean kitchen towel and cover with the towel, let rest for couple minutes, then rub between the towel layers so the skins come off the nuts. Let cool down completely.
- Add the roasted hazelnuts to a food processor or stand mixer and mix until you get a fine puree. With my machine it took 6 rounds of mixing for about 15-20 seconds and scraping down from the sides of the mixer bowl. The puree and machine should not get too warm. If you end up with a thick and glossy puree it’s perfect. Set aside.
- Chop the chocolate coarsely and add together with the heavy cream, fat, vanilla extract, cocoa, and salt to a heatproof bowl. Let the chocolate melt over a pot with simmering water and mix everything until smooth. Add to the mixer with the nut puree and mix shortly to get a smooth nougat nut spread. Set aside.
- For the white chocolate spread chop the white chocolate coarsely and add together with the heavy cream and fat to a heatproof bowl and let melt over a pot with simmering water. Take off the heat as soon as the mixture is smooth and let cool down for 45-60 minutes in the fridge. Mix from time to time – the chocolate sauce should thicken.
- As soon as the chocolate sauce is not liquid anymore but thick, fill alternating with the nougat nut spread into the glasses. You can do that with a spoon or fill the spreads into two separate piping bags and use them to get nice layers in the glasses. Close the glasses and store in the fridge. If you want to use the spread, take out of the fridge about 10-15 minutes before serving so it softens a bit. The spread should stay good for about 2 weeks if stored in the fridge.
Notes
- Enjoy baking!
*I have partnered with Brunch to bring you this delicious spread. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
