What better way to celebrate Valentine’s Day than this hazelnut and chocolate cream? It is ideal for spreading on bread and as a base for desserts and ice cream – and it’s sugar free. Happy Valentine’s Day!
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raw shelled hazelnuts
Light Flavor Olive Oil
85% cocoa dark chocolate
55% cocoa dark chocolate
soya drink (without sugar or flavorings)
pure cocoa powder
Put the shelled hazelnuts in a blender with a tablespoon of oil, and blend until obtaining a smooth paste.
Finely chop the chocolate and melt in a bain-marie.
In a pot, heat the soya milk, cocoa and vanilla, stirring to dissolve well.
Add the melted chocolate to the hazelnut paste. Next, add the soya, cocoa and vanilla little by little until obtaining a uniform, dense, fluffy cream.
Put the mixture into a container and leave to cool. Stored cold, this cream will keep well for up to 4 days.
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