Homemade Hazelnut and White Chocolate Spread (El Mordjene Style)

French

Inspirée de la célèbre pâte à tartiner El Mordjene, cette crème de noisettes et chocolat blanc offre une texture onctueuse et un goût riche qui fond en bouche.

La douceur du chocolat blanc se mêle à l’intensité des noisettes torréfiées pour une pâte à tartiner maison, simple et sans conservateurs.

Facile à realiser, cette crème est idéale au petit-déjeuner, au goûter ou en garniture de pâtisseries.

Hazelnut and White Chocolate Spread Recipe : El Mordjene

It’s hard to resist this homemade treat that’s sure to please everyone at the table!

The famous El Mordjene hazelnut cream spread has taken social media by storm, but if you can’t get your hands on it, making your own at home is surprisingly simple.

With a stand mixer or a Thermomix, the process becomes effortless: roasted hazelnuts blend with white chocolate into a silky, creamy, and irresistibly flavorful spread.

The mixing process generates just enough heat to gently melt the chocolate, preserving its delicate flavors.

Free from additives and preservatives, this homemade delight is perfect for breakfast, an afternoon snack, or as a filling for your favorite desserts.

A temptation worth sharing!

Why You’ll Love This Homemade Hazelnut & White Chocolate Spread

Making your own spread isn’t just rewarding — it’s easier than you think. Here are three reasons you’ll fall in love with this recipe:

• Easy to make: Whether you use a Thermomix, a stand mixer, or a sturdy blender, the process takes just a few minutes.
• Healthier ingredients: No palm oil, no additives, just roasted hazelnuts, smooth white chocolate, a hint of vanilla, and a pinch of salt.
• Customizable: Prefer it crunchy? Leave some hazelnut pieces. Want it sweeter and silkier? Add extra white chocolate. You’re in control.

Ingredients for the Perfect Hazelnut Spread

Each ingredient plays a key role in achieving that silky, nutty balance:

• Roasted hazelnuts (400 g) – The base of this spread. Roasting brings out their rich aroma and makes blending into a smooth paste easier. Just be careful not to over-roast to keep the spread light in color. Hazelnuts are naturally packed with healthy fats and nutrients.
• White chocolate (350 g, adjust to taste) – Adds creaminess and sweetness while balancing the hazelnut flavor. The amount you use will directly affect both the texture and sweetness.
• Vanilla extract (1 tsp) – Enhances the flavors with a subtle fragrance. Optional, and can be swapped for other flavorings.
• Salt (a pinch) – A small but powerful addition. It balances the sweetness of the white chocolate and elevates the roasted hazelnut flavor.

How to Roast and Peel Hazelnuts

Roasting hazelnuts is a key step to intensify their flavor and make them easier to turn into a smooth paste. Here’s how to do it:

Roasting Hazelnuts in the Oven

• Preheat the oven to 180°C / 350°F.
• Spread the hazelnuts in a single layer on a baking tray lined with parchment paper.
• Roast for 10–15 minutes, watching closely so they don’t burn.
• They’re ready when the skins start to crack and you smell a toasty hazelnut aroma.

Roasting Hazelnuts in a Ninja Foodi

• Place the cooking basket in the Ninja Foodi.
• Add the hazelnuts to the basket.
• Set to Air Fry, 165°C (330°F), 10 minutes.

How to Remove Hazelnut Skins

Let the hazelnuts cool slightly — they should be warm but easy to handle.

How to Make Hazelnut Cream

With a Thermomix

• Add the hazelnuts: Place roasted, peeled hazelnuts into the Thermomix bowl.
• Grind the hazelnuts: Set to Speed 10 / 10 seconds, repeating several times. The hazelnuts will first turn into a fine powder, then gradually into a paste. The longer you blend, the smoother the result.
• Add the chocolate: At this stage, the paste will warm slightly from blending. Add the white chocolate and continue mixing at Speed 10 / 10 seconds, repeating as needed.
• Scrape down the sides: Use a spatula to wipe the bowl’s sides so everything blends evenly into a smooth cream.
• Add flavorings: Incorporate vanilla extract and a pinch of salt, then mix again until fully combined.

Your creamy hazelnut and white chocolate spread is ready to enjoy!

With a Blender

• Add the hazelnuts: Place roasted, peeled hazelnuts into the blender bowl. Do not fill it to the top; otherwise, the mixture won’t blend evenly.
• Blend in intervals: Pulse for about 10 seconds at a time to avoid overheating the machine. The hazelnuts will first turn into a powder, then into a paste.
• Add the chocolate: The paste will warm slightly from blending. Add the white chocolate and blend again in intervals until it melts into the mixture.
• Scrape down the sides: Use a spatula to bring everything together into a smooth, even paste.
• Add flavorings: Mix in vanilla extract and a pinch of salt, then blend one last time.

Your hazelnut and white chocolate spread is ready!

Tips & Tricks

Color depends on roasting and peeling – The darker you roast the hazelnuts, or if you leave more skin on, the darker the final spread will be. A lighter roast and thorough peeling result in a paler cream.

Adjust sweetness – When you add the white chocolate and blend, taste the mixture to decide if you’d like more or less chocolate.

Texture changes as it cools – The spread will be fluid at first, but it thickens as it cools.

Mixing time matters – Both the blending time and the amount of chocolate influence the final texture.

Too much blending = more oil – Over-mixing releases more hazelnut oil, making the spread thinner.

If it’s not warm enough – You can melt the white chocolate separately in the microwave and stir it into the hazelnut paste.