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Chocolate nut cream Rating average       PreviewIngredientsPreparation
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0 0 Easy 548 Kcal Recipe card 30 Minutes

Recipe also suitable for coeliacs as long as the chocolate is listed in the handbook published by the Italian Coeliacs Association (AIC).

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 6 persons
  • 150 gr Sugar
  • 60 gr Yogurt
  • 50 gr Brown sugar
  • 60 gr roasted Hazelnuts
  • 20 gr roasted Almonds
  • 200 gr Dark chocolate (60%)
  • 80 gr Butter
  • 20 gr Pistachios
  • 200 ml Semi-skimmed milk
  • 20 gr shelled Walnuts
Preparation for 6 persons step
1
  • Insert hazelnuts, pistachios, walnuts, and almonds into the Vento jar. Add the white and the brown sugar.
    Sugar: 150 gr (5,25 Oz)
    Brown sugar: 50 gr (1,75 Oz)
    roasted Hazelnuts: 60 gr (2,1 Oz)
    roasted Almonds: 20 gr (0,7 Oz)
    Pistachios: 20 gr (0,7 Oz)
    shelled Walnuts: 20 gr (0,7 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 25 seconds at speed 40 (11000 Rounds Per Minute).
Now press STOP to end the blending.
step
3
Break the chocolate into pieces and insert it into the Vento jar.
Dark chocolate (60%): 200 gr (7 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 20 seconds at speed 30 (9000 Rounds Per Minute).
Now press STOP to end the blending.
step
5
Add milk, butter and yogurt.
Yogurt: 60 gr (2,1 Oz)
Butter: 80 gr (2,8 Oz)
Semi-skimmed milk: 200 ml (0,8 cups)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Blend for 6 minutes (360 seconds) at speed 26 (7800 Rounds Per Minute).
Now press STOP to end the blending.
step
7
Be careful: the cream it's hot!
Pour the Chocolate Nut cream into small airtight jars.

When the cream it's cold, store it in the fridge.

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