Nut nougat cream

Who also loves Nutella® on fresh bread? Sometimes it has to be easy. And nut nougat cream tastes best when it's homemade and you know what's in it.
The best thing about it, the nut nougat cream is made in a few minutes and without much effort. You can also prepare this nut nougat cream with dark chocolate instead of milk chocolate. This nut nougat cream is also not largely made of cheap palm oil, as is the case with industrially produced nut nougat creams. 
The nut nougat cream tastes very good to us and it has a fine consistency. Usually you don't get the hazelnuts themselves ground quite as finely as with the nut-nougat creams you buy. If you like nut pieces in the chocolate cream, you are welcome to stir in roasted chopped hazelnuts at the end. That tastes very tasty too. Theoretically, the cream can be kept in the refrigerator for a good four weeks, but in practice it is likely to be nibbled off much faster ... ????




(for 1 glass)
  • 200g nut nougat (from the baking department; Dr. Oetker's tastes very good.)
  • 50g chocolate (I had milk chocolate, dark chocolate works too.)
  • 90g condensed milk
  • 1/2 tsp vanilla extract * or ground vanilla *
  • optional: 1-2 tbsp chopped, roasted hazelnuts
* If you do not have any vanilla extract, please do not replace it with vanilla sugar, otherwise you will have the sugar crystals in the cream later.


  • Chop the nougat and chocolate into pieces and combine with
  • Melt the condensed milk and the vanilla extract over a water bath.
  • Mix all ingredients together well.
  • When the nougat and chocolate have melted and the ingredients have combined to form a homogeneous mass,
  • you fill the nougat cream in a clean / sterilized glass.
  • Store in the refrigerator.

Preparation in the Thermomix:

  • Put the nougat and the chocolate in pieces in the mixing bowl and chop for 5 seconds / speed 8. Then push it down with the spatula.
  • Now add the condensed milk and the vanilla extract and for
    Let it melt for 5 minutes / 50 ° C / level 2.
  •  Pour into a clean / sterilized glass and
  •  keep in the refrigerator.
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6 thoughts on “Nuss-Nougat-Creme”

  1. Hello Sonja,
    I took cream instead of the condensed milk. Vanilla extract not only had a vanilla flavor, then I also have a tablespoon

    1. Dear Patricia,
      generally, yes. I usually use milk chocolate or nougat chocolate for my children. I prefer the cream with dark chocolate.

      LG, Sonja

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