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Hazelnut Nougat White Choc Spread

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 120
  • Yield: 2 1x


Delicious bread spread with layers of white chocolate ganache and hazelnut nougat chocolate. Perfect combination!



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


  1. 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.
  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.


  • Enjoy baking!