Description
Kinderella Sauce, inspired by the beloved Kinder Bueno filling, is a luscious hazelnut and white chocolate spread. This creamy, smooth sauce combines toasted hazelnuts blended into a buttery base with melted white chocolate, vanilla, and a pinch of salt. Perfect as a decadent spread or dessert topping, this recipe yields a large quantity ideal for sharing or storing.
Ingredients
Ingredients
- 250 g Hazelnuts
- 350 g White Chocolate
- 50 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 0.5 tsp Salt
Instructions
- Preheat and Toast Hazelnuts: Preheat the oven to 170°C (340°F). Spread the hazelnuts evenly on a baking tray in a single layer and toast them for 15 minutes to enhance their flavor and aroma.
- Remove Skins: After toasting, remove the hazelnuts from the oven, then place them in a metal sieve over a bowl or wrap them in a clean towel. Rub vigorously between your hands to remove the skins from the nuts.
- Blend Hazelnuts into Butter: Transfer the skinned hazelnuts to a blender. Blend them in 2-3 minute intervals, scraping down the sides as necessary, until a smooth nut butter forms. This process can take up to 15 minutes depending on the power of your blender.
- Add Oil to Nut Butter: Pour in the vegetable oil and blend again to fully incorporate the oil, ensuring a creamy and spreadable consistency.
- Melt White Chocolate: Place the white chocolate in a microwave-safe bowl. Heat it in 20-30 second bursts, stirring between each burst until completely melted and smooth. Let it cool slightly to avoid overheating the nut butter mixture.
- Combine Ingredients: Add the salt, cooled melted white chocolate, and vanilla extract into the blender with the nut butter. Blend until all ingredients are thoroughly mixed and the sauce is velvety smooth.
- Store Sauce: Transfer the Kinderella sauce to a clean, sterilized jar. Let it set at room temperature or place it in the refrigerator to thicken. The sauce will harden slightly when chilled, perfect for spreading or dipping.
Notes
- Ensure the hazelnuts are thoroughly skinned for a smooth texture.
- Use a powerful blender for faster blending and smoother nut butter.
- Store the sauce in an airtight jar in the refrigerator for up to 2 weeks.
- If the sauce hardens too much in the fridge, let it sit at room temperature before use for easier spreading.
- Vegetable oil can be substituted with light olive oil or another neutral oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: European
