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pâte à tartiner el mordjene

Algerian El Mordjene chocolate and hazelnut spread

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The Algerian spread El Mordjene, made with chocolate and hazelnuts and offering an intense flavor similar to Kinder Bueno, has achieved huge success on social media and in stores across Europe The homemade version of this hazelnut cream is just as delicious.
PREPARATION30 minutes
COOKING TIME15 minutes
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Course: Cream, Snack
Cuisine: algerian
Keyword: hazelnuts, spread
Author: Rachida

EQUIPEMENTS

INGREDIENTS 

  • 350 g hazelnuts (12.3 oz) (if already roasted, use unsalted)
  • 200 g white chocolate (7.1 oz) (or less, to maintain a texture that doesn't harden in the refrigerator)
  • 1 tablespoon vegetable oil optional

PREPARATION

Toast hazelnuts

  • Preheat your oven to 160°C (320°F).
  • Spread the hazelnuts on a baking tray and toast for about 10-15 minutes, until golden brown and fragrant. The hazelnuts should remain lightly golden, to avoid a dark spread.
  • Let them cool for a few minutes, then rub them in a clean cloth to remove the skin.
  • Place the roasted hazelnuts in a food processor (I use the Moulinex 123) or in a Thermomix if you have one.
  • Blend until smooth and liquid. This can take several minutes. You can add a spoonful of vegetable oil to help achieve the desired consistency, but it's not necessary.
  • Note: If you have a large quantity of hazelnuts to blend, let your food processor cool down from time to time to avoid overheating the motor.
  • Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring each time. If you use Dulcey chocolate, it will add a slightly caramelized flavor to the cream.
  • Gradually stir the melted chocolate into the hazelnut paste. Add it in two or three additions to control the texture.
  • Mix well until smooth and creamy.
  • If you want to achieve a very smooth cream, pass it through a fine mesh sieve to remove any bits of hazelnut.
  • The result is a delicious homemade cream spread with no added sugar, perfect for replacing the industrial version!

Notes

Storage 
Pour the El Mordjene spread into an airtight jar and store at room temperature or in the refrigerator, but if it hardens, reheat it slightly.
If you want to keep it for more than 15 days, you must store it in the refrigerator. To maintain its smooth texture, use less chocolate or add 2 tablespoons of oil when mixing the hazelnuts.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!