Crema di gianduia
Among the most devilish spreads with chocolate and hazelnuts, great as a topping.
90 g hazelnuts
100. grams of dark chocolate
100 grams of milk chocolate
150 gr of white sugar
200 gr of fresh whole milk
90 g peanut oil
Blend thoroughly the hazelnuts and the two types of chocolate, then add sugar and milk and oil, a stick of vanilla extract and blend all together.
Cook over boiling water in a glass container for 8-10 minutes.
Put in jars to preserve the cream and close and seal well before storing in the refrigerator.