Chocolate Hazelnut Spread
Chocolate Hazelnut Spread
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  • 1 cup (250 ml) 35% heavy cream
  • 1/4 cup (55 g) sugar
  • 3 tbsp (20 g) cocoa powder
  • 6 oz (170 g) milk chocolate, chopped
  • 1/2 cup (125 ml) hazelnut butter
  • Preparation
  • In a saucepan, off the heat, combine the cream, sugar and cocoa powder with a whisk. Bring to a boil and let simmer for 1 minute, whisking constantly.
  • Pour into a blender. Add the chocolate and hazelnut butter. Let melt for 1 minute. Process until smooth. Beware of splattering.
  • Pour into jars. Let cool. Cover and refrigerate for 2 hours. Bring to room temperature before serving.
  • The chocolate hazelnut spread will keep for 2 to 3 weeks in the refrigerator.
  • Description
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