Put the milk in a small saucepan and heat it. When it is about to reach a simmer, add the melted dark chocolate and whisk well.
Then add the hazelnut paste and continue whisking 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 such as the pantry for an extended period.
If you don't have hazelnut paste you can toast the hazelnuts in a pan for a few minutes and then chop them with a good blender until you obtain a smooth cream. During this process the hazelnuts will release their oil and so you will get the hazelnut paste. Depending on how much you blend it you will obtain a smoother or more grainy texture. I love to taste the hazelnut so I deliberately left the hazelnut bits. If you want a smooth texture simply blend more and, if necessary, add a little milk. If you want 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 |
