Recipe for Hazelnut Flour and Cocoa Cream

If we are tired of the usual pre-packaged creams that can be purchased in stores and are looking for something different, then we will need the recipe for hazelnut flour and cocoa cream. This spreadable cream can be suitable for accompanying biscuits or for filling our desserts. Moreover, it is very versatile, as we can choose various ingredients to flavour it. Let’s see together how to prepare and serve it in just a few minutes.

Ingredients

Toasted hazelnut flour 150g
Unsweetened cocoa 3 tablespoons
Icing sugar (or brown sugar) 4 tablespoons
Rice milk 80ml
Saffron, pink salt or chilli (optional)

Hazelnut Flour and Cocoa Cream: Procedure

To correctly prepare our hazelnut flour and cocoa cream, in order to obtain a smooth, soft mixture without lumps, we will need a blender. The first step is simply to place the sugar, cocoa, and toasted hazelnut flour into the blender. We will need to blend the ingredients until they begin to thicken completely. However, we must remember to stop the blender occasionally and then restart it, allowing the mixture to settle at the bottom. When the mixture begins to become homogeneous, we will need to add the rice milk in a thin stream, continuing to blend until our hazelnut flour and cocoa cream reaches the desired consistency.

Serving and Flavouring

In just a few minutes, we have prepared a very tasty spreadable cream. This can be served with some biscuits in small bowls. We can also use it to fill our desserts. Additionally, we can flavour our cream by adding ingredients such as saffron, pink salt, or chilli into the blender. The hazelnut flour and cocoa cream is also particularly suitable for spreading on slices of bread.