90 g icing sugar
60 g ground hazelnuts
100 g chocolate
70 g butter
100 ml milk
1. Place the chocolate in a saucepan and melt in a bain marie.
2. Place the sugar, hazelnuts and melted chocolate into a bowl and stir vigorously.
3. Next, add the butter and the milk, mix a and return to the saucepan. On very Using the bain marie method again, heat over a low heat (do not boil) while stirring continously with a wooden spoon until you have a homogeneous and liquid result (after approx. 3 to 5 minutes). Pour into sterilised jars and place in the fridge for a few hours. The chocolate spread needs this time to get harden so it can be spread.
Tip: Place in the fridge over night so it's ready for breakfast. Store it in the fridge.