Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g hazelnuts
- 250 g nouat chocolate
- 40 g suar
- 160 ml milk
- 150 g butter, room temperature
Print Recipe
Pin Recipe Instructions
- Toast the hazelnuts without fat in a non-stick pan. Stick to it so that it doesn`t get too dark. Rub as much as possible of the cooled nuts from the brown skin with a cloth, then grind finely.
- Melt the nougat chocolate in a water bath at a low temperature. Then add the sugar, nuts and milk to the warm chocolate. Then melt the butter in the warm mass.
- Fill the finished pulp into screw-top jars and store in the refrigerator, it can be kept for approx. 3 weeks. Makes approx. 3 glasses with a size of 200 ml.
- The chocolate is also interchangeable, e.g., with a higher cocoa content.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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