Nutty chocolatey spread perfect for bread or pancakes.
Ingredients
3.5 OZ / 100 G hazelnut
2 OZ / 50 G powdered sugar
3 OZ / 80 G bitter chocolate
5.5 OZ / 150 G heavy cream
0.5 OZ / 10 G cocoa powder
1 PINCH sea salt
Directions
With the butterfly whisk in place add your hazelnuts to the mixing bowl and sauté the nuts to release the oil for 10 minutes. Remove the measuring cup.
Remove the butterfly whisk from the mixing bowl then insert the lid with the measuring cup inserted. Chop for 30 seconds / speed 10. Scrape down the sides of the bowl.
Insert the butterfly whisk back to the mixing bowl. Add the chocolate, cream, powdered sugar, salt and cocoa power to the mixing bowl and cook for 6 minutes / 165°F|75°C / speed 2 / stir.
Remove the butterfly whisk from the mixing bowl then insert the lid with the measuring cup inserted, blend to a smooth paste for 1 minute / speed 10. Remove from mixing bowl and store in glass jars.
