Ingredients
20
20 servings
- •1 ⅔ cups hazelnut
- •¾ cup double cream
- •½ cup irish cream liqueur
- •7 oz milk chocolate, melted
- •⅓ cup icing sugar
- •1 tablespoon cocoa powder
Instructions
- Preheat the oven to 180°C (350°F).
- In a single layer, bake the hazelnuts for 20 minutes.
- Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
- Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
- Slowly add the Irish cream liqueur and the double cream.
- Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
- Transfer into your favourite jar, where it will keep in the fridge for up to 2 weeks!
- Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 150
- Carbohydrate: 11g
- Fat: 10g
- Fiber: 0g
- Protein: 2g
- Sugar: 9g
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