Ingredients:
- 2 cup hazelnuts
- 2 tblsp honey
- 3 tblsp cocoa powder
- 100 g milk chocolate( i used dairy milk)
- 50 g melted butter
- 1 tblsp milk powder(this is optional)
- 1 teaspoon vanilla extract
- A pinch of salt
Similar Recepies:
Roast the hazelnuts for 12 to 15 minutes, or until the hazelnuts are brown and fragrant.
Let hazelnuts cool and transfer to a medium-sized bowl.
Once the hazelnuts are cool enough to handle, transfer hazelnuts to a food processor or blender. Process the hazelnuts for 2 to 5 minutes, or until their oil is released and they form a smooth, loose paste.
In a bowl melt the chocolate with half of the butter.
Heat the remaining butter in a pan and to this add the powdered hazelnut, melted chocolate, milk powder, honey and salt. Stir continuously until bubbles comes out.
Finally add the vanilla extract and stir for a min..
The mixture will become loose and glossy and resemble a spreadable paste. Transfer the spread to a jar, and store in the refrigerator or at room temperature for up to 1 month.
