Author: La Patisserie Des Reves
Recipe type: Sauce
- 140g Shelled hazelnuts
- 60g Icing Sugar
- 35g Milk chocolate
- 20g Dark chocolate
- In a food processor, pulse the hazelnuts with the icing sugar to a fine powder.
- Wait 10 minutes for the powder to cool (the mixture will be hot from the processing), then blend again to obtain a thick but runny paste.
- Melt the chocolate and pour it into the hazelnut paste and blend again to thoroughly mix.