In a saucepan, heat the milk. When it is about to reach a boil, add the melted dark chocolate and stir well with a whisk.
Then add the hazelnut paste and continue to stir with the whisk over low heat until the ingredients are well combined.
Transfer the cream into glass jars and let it cool.
You can store it in airtight glass containers in a cool, dry place like the pantry for a long time!
If you don't have hazelnut paste, you can toast the hazelnuts in a pan for a few minutes and then grind them with a good mixer until you get a smooth cream. The hazelnuts will release their oil during this process, resulting in hazelnut paste. Depending on how much you blend it, you will get a smoother or grainier consistency. I love to taste the hazelnut flavor, so I intentionally left the hazelnut grains. If you want a smooth consistency, just blend more and, if necessary, add a little milk. If you like, you can add 50 g of brown sugar!
Italia
| Energy (kcal) | 478.41 |
| Carbohydrates (g) | 25.27 |
| of which Sugars (g) | 24.63 |
| Fat (g) | 37.16 |
| of which Saturates (g) | 11.5 |
| Protein (g) | 9.35 |
| Fiber (g) | 5.99 |
| Sale (g) | 0.05 |
