The Dark Chocolate Hazelnut Cream is a very practical recipe to recycle nougats and Easter eggs. Since this delicious cream is quite high in calories, I avoided using eggs. It is excellent for filling cakes, profiteroles, but also served as a dessert to accompany strawberries.
Other recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 for 848 g.
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 546.20 (Kcal)
- Carbohydrates 58.75 (g) of which sugars 37.76 (g)
- Proteins 11.57 (g)
- Fat 30.67 (g) of which saturated 18.97 (g)of which unsaturated 10.45 (g)
- Fibers 8.34 (g)
- Sodium 12.45 (mg)
Indicative values for a portion of 212 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 2 tbsps cornstarch (maizena)
- 2 tbsps rice flour
- 7 oz dark chocolate (with hazelnuts)
Tools
- Kitchen Scale
- Pot
- Whisk
- Cutting Board
Steps
Pour 1 3/4 cup of milk into a pot and bring to a boil. In a bowl, mix sugar, cornstarch, and rice flour (sifted) with 1/2 cup of cold milk and add them just as the milk starts to boil. Lower the heat and stir with the whisk. Meanwhile, prepare the hazelnut chocolate chopped with a knife.
Add the chopped hazelnut chocolate to the cream and stir until it is melted. Pour into a bowl or individual cups previously rinsed with rum if you like. As with all creams, if not used immediately, cover with cling film in contact to prevent a crust from forming.
