Amazing recipe. Tastes absolutely incredible.
Only downside is it required refrigeration the whole time to prevent it collapsing or going too loose. I didn’t use pannafix seeing as I’ve never heard of it before and have never seen in stores so maybe that will help.
Incredible taste though. Thanks for posting this. Will try and adapt for my needs but highly recommend.
Kimberly Magri13th April 2024 - 6:31 pm
Hi. Sorry for the late reply. Yes, pannafix is very important to keep it stable. An alternative is to try using gelatin powder. Glad you liked it! :)
Kylie21st July 2024 - 8:31 am
Where do I get hazelnut butter or cream? I cant find it anywhere. Can hazelnut flavouring work as an alternative? Or anything else?
Kylie21st July 2024 - 8:32 am
I cant find hazelnut butter/cream anywhere. Can hazelnut flavouring work as an alternative? Or anything else?
Jas22nd December 2022 - 11:16 pm
Would sweetened condensed milk work?
Kimberly Magri13th April 2024 - 6:26 pm
Hi. Sorry for the late reply. Yes, I used sweetened condensed milk. :)
Neta18th January 2023 - 7:32 pm
For some reason my whipping cream chocolate isn't thickening? I've been whipping it for like 10 minutes and it's still like water. Any ideas about why it could be doing that?
Neta18th January 2023 - 7:34 pm
Nevermind, I think it just wasn't chilled enough :)
Kimberly Magri13th April 2024 - 6:19 pm
Yes, it must be very cold. Glad it worked out for you! :)
Sharon22nd November 2023 - 6:36 am
can you use it to fill dough rolls? So in the end cinnamon rolls only as Bueno rolls?
Kimberly Magri13th April 2024 - 6:15 pm
Hi. Sorry for the late reply. Due to its consistency and since it must be kept cool, I wouldn't recommend it as a filling but I think it would work great as frosting on top!
William Grenier18th January 2024 - 7:33 pm
What hazelnut butter are you using ?
Kimberly Magri13th April 2024 - 6:13 pm
Hi. Sorry for the late reply. I used a 100% pure hazelnut butter (no added oil or sugar), but you can also use hazelnut spread (not the chocolate kind). Hope this helps!
Robyn8th February 2024 - 6:29 pm
Mine split! Tried warming it and it just split again 😭 tastes good but totally unusable texture
Kimberly Magri13th April 2024 - 6:12 pm
Hi Robyn. Sorry for the late reply. At which stage did it split, please? Apart from melting the chocolate in the first step, it's really important that the ingredients are cold for the rest of the process. Splitting can happen due to temperature or over-whisking.
Kaitlyn30th March 2024 - 1:56 am
Made 2 batches and it seperated both times :( What can I do to fix it??
Kimberly Magri13th April 2024 - 6:04 pm
Hi. Sorry for the late reply. Did it separate while making it or after?
Cynthia1st June 2024 - 11:45 am
When I tried to whisk the whipping cream with melted chocolate (after a complete cooling down), it wasn’t getting thick after a long time and then suddenly it turned into butter and water. I only used the buttery part at the end and the taste was delicious as well as good consistency. However, next time I would mix the melted chocolate with a bit of whopping cream to loosen the consistency and then whisk the remaining cream and add the cooled down cream in the middle of the whisking.
Otherwise, an amazing recipe and flavour even better than from kinder bueno! Thank you :)
Caitlin7th February 2025 - 12:24 pm
Just to confirm - when you say hazelnut cream is this coffee creamer?
19 comments