What You’ll Need:
- 70g hazelnuts, whole, skin on
- 284g semi-sweet chocolate, coarsely chopped
- 720ml whole milk, cold
- 240ml whipping cream, cold
- 20g processed cocoa powder
- 18g powdered sugar, or as needed
- 74g chocolate hazelnut spread
- 120ml whipping cream, whipped into stiff peaks, for topping
What To Do:
- Preheat the oven to 180°C. Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
- Place skinned hazelnuts into the Vitamix container and secure lid.
- Select Variable 6.
- Use the On/Off switch to quickly pulse until just evenly ground, but not floury; reserve.
- In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
- Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavour. Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread, and mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.
Recipes by www.vitamix.co.uk