Hazelnut Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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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