Hazelnut nougat chocolate cream

Ingredients for 1 servings:

• 100 g hazelnuts
• 30 g cocoa butter
• 80 g powdered sugar
• ½ tsp, levelled vanilla sugar
• 35 g baking cocoa
• ½ tsp, leveled salt
• 30 ml sunflower oil
• 4 tbsp milk powder, protein powder or cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 180°C (top/bottom heat). Spread the hazelnuts on a baking sheet and roast for about 10-12 minutes, until they release their aromatic fragrance. Rub the nuts in a kitchen towel to remove the skins. Then, skinned, puree them in a tall, narrow bowl with a hand blender until creamy. This may take a few minutes. Meanwhile, melt the cocoa butter over a pan of simmering water. Add the melted cocoa butter, powdered sugar, vanilla sugar, cocoa powder, salt, and sunflower oil to the nut butter in the bowl. Blend again until smooth. Add milk powder, egg white powder, or cornstarch in small amounts, depending on your taste and the desired creaminess. Transfer the chocolate cream to a clean, screw-top jar and let it cool completely. Then store it in the refrigerator.