Nut and chocolate cream
I recently came across a recipe for Hjónabandssæla ("married happiness"), the typical Icelandic crumble cake, which simply uses nut-chocolate cream instead of the classic rhubarb jam. I love these mixtures of classic recipes with weird/modern additions!
And because I just didn't want to buy plain Nutella and didn't have any "Nice" on hand, i.e. the Icelandic version of Nutella from Sirius, I quickly decided to make the nut and chocolate cream myself.
Ingredients200 g hazelnuts
50 g milk chocolate
150 g dark chocolate
3 Tbsp oil
75 g powdered sugar
1 pinch of ground vanilla
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Spread the hazelnuts on a tray lined with baking paper and roast in the oven for about 10 minutes.
Take the nuts out of the oven, let them cool briefly so that you don't burn your fingers (ouch!) and then between your hands...
...then if available in a metal sieve...
...rub the nuts thoroughly until the skin comes off somewhat.
Melt the chocolate in a water bath.
In a food processor, combine the nuts...
...grind finely.
Add the melted chocolate, oil, powdered sugar and ground vanilla and mix everything until it is as smooth as possible.
Let it cool down - and then either continue processing it into my Hjónabandssæla or simply enjoy it on bread or something similar.
Be careful, don't store it in the fridge as it will become a bit very solid!
[Translated from here.]
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