90 g dark chocolate (I used one from Sarotti)
70 g icing Sugar
200g Butter (When vegan use vegan butter) at roomtemperature
200g Hazelnut puree (to find in Bio Markets for ex.)
1 tsp. ground vanilla Bean
40 g whole hazelnuts, roasted in the oven at 180 C until the skin is easily removable (there is no problem if there is some skin leaving....) and then you put them in a plastic bag and crush them with a Rolling pin.
1. Melt the chocolate directly in a pan at medium heat by stirring from time to time, or in the microwave or in a Bowl over some simmering water
2. Stir together Hazelnut puree, butter, vanilla and sugar unter well combined (I used a handheld electric Mixer). Than add the melted chocolate and stir once again until evenly combined.
3. Fold in the crushed hazelnuts and fill the Cream in Glaspots
4. Reserve the spread in the fridge but get it out some minutes before eating when you want it to be easy to spread. When you savour it with a spoon... It's fine directly out of the fridge ☺️