In a small saucepan, heat the milk. When it is just about to boil, add the melted dark chocolate and stir well with a whisk.
Then add the hazelnut paste and keep mixing with the whisk over low heat until the ingredients are well combined.
Transfer the cream into glass jars and let cool.
You can store it in airtight glass containers in a cool, dry place such as the pantry for quite some time!
If you do not have hazelnut paste, you can toast the hazelnuts in a pan for a few minutes and then blend them with a good mixer until you obtain a smooth cream. During this process the hazelnuts will release their oil and you will obtain hazelnut paste. Depending on how much you blend them, you will get a smoother or grainier texture. I love tasting the hazelnut flavor, so I intentionally left the hazelnut pieces. If you want a smooth texture, simply blend more and, if needed, add a little milk. If you want, you can add 50 g of brown sugar!
Italia
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| Energy (kcal) | 449.3 |
| Carbohydrates (g) | 24.43 |
| of which sugars (g) | 23.79 |
| Fat (g) | 34.81 |
| of which saturates (g) | 10.13 |
| Protein (g) | 8.15 |
| Fibre (g) | 5.99 |
| Salt (g) | 0.01 |
