Crema Di Gianduia

Ingredients

Hazelnuts

1 cup, roasted

Milk chocolate

8 ounces, chopped

Heavy cream

1 cup

Sugar

1/4 cup

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Instructions

1. Preheat your oven to 350°F (175°C) and roast the hazelnuts for about 10 minutes until lightly golden and fragrant. Let them cool slightly.
2. Once cooled, place the hazelnuts in a food processor and blend until they turn into a creamy paste, scraping down the sides as needed.
3. In a heatproof bowl, melt the chopped milk chocolate over a pot of simmering water, stirring until smooth and glossy.
4. In a saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, and salt. Stir until the sugar is completely dissolved.
5. Remove the saucepan from the heat and slowly add the melted chocolate and hazelnut paste, stirring until the mixture is well combined and smooth.
6. Pour the creamy mixture into a clean jar and allow it to cool to room temperature.
7. Once cooled, cover and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.