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Cook Time
-
Total Time
-
Yield
20 servings
Ingredients
1 ⅔ cups hazelnut (200 g)
¾ cup double cream (200 mL)
½ cup irish cream liqueur (100 mL)
7 oz milk chocolate (200 g), melted
⅓ cup icing sugar (50 g)
1 tablespoon cocoa powder
Nutrition Info
Calories 150
Fat 10g
Carbs 11g
Fiber 0g
Sugar 9g
Protein 2g
How to Make It
1. Step
Preheat the oven to 180°C (350°F).
2. Step
In a single layer, bake the hazelnuts for 20 minutes.
3. Step
Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
4. Step
Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
5. Step
Slowly add the Irish cream liqueur and the double cream.
6. Step
Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
7. Step
Transfer into your favourite jar, where it will keep in the fridge for up to 2 weeks!
8. Step
Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
