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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
50g blanched hazelnuts 150g milk chocolate 50g dark chocolate 40g icing sugar 3 tbsp vegetable oil ½ tsp vanilla extract
Preparation time: 15 minutes
Cooking time: 10 minutes
Perfect timing promoting this recipe for pancake day, made me "have to try". I don't have the blender, I used my liquidiser attachment which worked just fine.
I used whole hazelnuts which are much cheaper. I rough chopped them before putting into hot oven. The skins on the whole hazelnuts burn easily so I can see the benefit of blanched ones, but I took mine out the oven just in time before over toasted (removing only 3 or 4 darker pieces) but all in all, I think the darker skins gave a great nutty flavour.
I also didn't have any icing sugar to hand, used caster instead which worked but I think icing sugar would help it be a little firmer consistency.
Anyway, taste test is the most important thing, texture using my liquidiser was slightly grainy with the nuts/caster sugar but the family blind test was all 5 stars.
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