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Hazelnut cream/Crema di Nocciola

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Adjust Servings:
100 gr toasted hazelnuts
80 gr dark chocolate
60 gr milk chocolate
60 gr sugar
80 ml milk
60 ml vegetable oil
1 spoon butter

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Hazelnut cream/Crema di Nocciola


Colazione or merenda....always delicious!

  • Serves 1
  • Medium




The experiments for my homemade nutella recipe continue, because this hazelnut cream is delicious, but it cannot be called Nutella.

The verdict of my two connoisseur Leonardo and Lavina said: little sweet, too strong the nutty flavour, but still very good!

That’s true!…the intense flavour of hazelnut no longer makes you stop eating this fabulous cream with fresh bread!




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Toast hazelnuts to 180* for 10 minuets.
Peel hot hazelnuts with a cotton cloth.
Put them in a mixer with sugar and blend until you obtain a cream, thanks to the oils released by the hazelnuts.
Add milk and blend. Add oil in the mixer, alternating it with pieces of dark and milk chocolate. Blend for a few more minutes so the cream becomes well homogeneous possible.
Move the mixture into a bowl, which you will place on top of boiling water. Cook the cream, with a spoon of butter, in a water bath for about 15 minutes. Attention that sugar is well dissolve.
The cream should not be too liquid or too thick, and if you think it is too pasty, you can add milk.
Without waiting for it to cool completely, transfer it to a jar.
Keep it in the fridge .... Enjoy!!!



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