Chocolate Nut Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

100 g hazelnuts, whole, unpeeled
125 g mararine
90 g honey, course
2 tablespoon cocoa powder, heavily de-oiled, with no added sugar

Instructions

Roast the hazelnuts in a pan without fat. Always turn so that the hazelnuts don`t burn. Then grind or finely chop the hazelnuts. I always do this in the mixer attachment of my food processor. Beat the margarine with a hand mixer until foamy. One after the other, stir in the honey and cocoa into the margarine. Finally stir in the ground hazelnuts and work everything into a homogeneous mass. Then pour the cream into a clean screw-top jar. The ingredients make a glass with a capacity of 230 g. Keep the chocolate and nut cream in the refrigerator, so it will keep for a long time. It is enough to take it out of the refrigerator about 5 minutes beforehand so that it is easy to spread. Tip: To get a vegan chocolate-nut cream, you can replace the honey with e.g. rice syrup or something similar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.