Serves 1
Directions
- 1Triturate cookies with butter.
- 2Separate the mix in two parts and mix with white and dark chocolate.
- 3Flatten the mix.
- 4Cool it down a bit.
- 5Cut into circles and assemble the walls to get two colors bases.
- 6Triturate toasted hazelnut, add chocolate, condensed milk, oil, vanilla and salt.
- 7Blend until obtaining a homemade nutella.
- 8Store at room temperature until creamy.
- 9Add the homemade Nutella to the walls base.
- 10Add hazelnut pasta, cream cheese, mascarpone, condensed milk, chocolate, and hot cream.
- 11Emulsify the mix to get the cream.
- 12Adjust the cap and refrigerate.
- 13Mix chocolate with oil, chopped hazelnuts and decorate.
Ingredients
- 200 g avellanas tostadas sin piel
- 100 g chocolate con leche
- 15 g aceite de girasol
- 40 g leche condensada
- 0.3 g sal
- 2 g extracto de vainilla
- 200 g galletas trituradas
- 6 g mantequilla sin sal
- 92.5 g chocolate negro fundido
- 92.5 g chocolate blanco fundido
- 70 g queso crema
- 70 g mascarpone
- 15 g pasta de avellanas
- 6 g leche condensada
- 20 g chocolate blanco fundido
- 130 g nata (crema) para montar
Equipment
food processorbowlsrolling pincookie cutterspatulaspoonimmersion blendermeasuring cup
Tips
- The homemade Nutella is richer than the industrial version.
- Any kind of crushed cookies can be used for the cookie base; Maria cookies are recommended.
- Hot cream should be used for the cream cheese mixture.
- The homemade Nutella should be stored at room temperature until it's creamy.
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