Summary

Ingredients

• 40 g hazelnuts
• 20 g walnuts
• 20 g pistachios
• 70 g cane suar, brown
• 2 teaspoons vanilla sugar
• 20 g cocoa powder, slihtly de-oiled
• 80 g chocolate (dark chocolate, 70% cocoa) or
• Couverture, whole milk
• 200 g cream

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Instructions

1. Roast the nuts in a pan without fat over medium heat while stirring for 7-10 minutes until they smell aromatic. Take the pan off the heat and let the nuts cool down a little.
2. Put the nuts with sugar and vanilla sugar in a lightning chopper and puree them finely. Mix in the cocoa powder.
3. Chop the chocolate and heat it with the cream until it has melted. Stir into the nut mixture and work well until you have a smooth cream.
4. Let cool down, stirring often. Pour into a glass and store in the refrigerator.