Place the hazelnuts on a baking sheet and roast in the preheated oven for 12 minutes until they are fragrant. Put it in a clean tea towel while it is still warm and rub until the skin loosens. Let cool down completely.
Put the cooled hazelnuts in the blender jug and, with the measuring cup inserted, chop for 15 seconds / speed 7. Use the spatula to remove it from the inside of the blender jug. Repeat the process about 5 - 6 times, taking breaks in between until a creamy nut butter is created. The device and the sauce must not get too hot. Transfer the jam.
Break the nougat chocolate into pieces and add to the blender jug with the cream, butter, vanilla sugar, cocoa powder and salt. With the measuring cup inserted, stir into a smooth cream in approx. Five minutes / level 2/50 ° C. Use the spatula to detach it from the inside wall of the blender jug and slide it down.
Add the nut butter again and stir the chocolate-hazelnut cream with the measuring cup inserted for 20 seconds / speed 6 until smooth.
Pour the cream into a clean glass and store in the refrigerator.
2030 Kcal per serving.
Notes: The cream will set as it cools down. Take it out of the refrigerator a quarter of an hour in advance of consumption so that it is tender to spread. Consume within a week.
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