Summary

Ingredients

• 100 g hazelnuts
• 250 g nouat chocolate
• 40 g suar
• 160 ml milk
• 150 g butter, room temperature

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Instructions

1. 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.
2. 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.
3. 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.
4. The chocolate is also interchangeable, e.g., with a higher cocoa content.