- In a saucepan, stir together the cold milk, cream, cocoa powder, sugar and bring to a simmer over low heat making 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. 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. Then 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.
Recipe supplied by Vitamix.
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If you want to make this from scratch, toast whole hazelnuts in the oven, place them on a towel and rub well to remove skins, then grind in food processor or a vitamax
100g of ground almonds, 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
Time: 10 mins Serves: 2 Nutrition: n/a