Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hand-crank butter churn — homemade cultured butter from cream
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Electric butter churn — artisan butter from cream in minutes
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hand-crank butter churn — homemade cultured butter from cream
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Electric butter churn — artisan butter from cream in minutes
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
You're reading one of recipes available free. Full library with Gastronome.
Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug. Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high. Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed. Add alcohol of choice. 10 seconds on low - medium speed. Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required. Once flavours have infused, serve over ice. Can water down if too thick. Makes about 1.5L give or take tasting and tweaking. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge. NOTES: * Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid. * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves. * Be warned! It's addictive! :).