120 grams icing sugar
120 ml boiling water
200 grams powdered milk
100 grams butter
2 teaspoons vanilla
½ teaspoon instant espresso powder
3 tablespoons cocoa powder
50 grams hazelnut paste
Preparation
Sift the icing sugar and powdered milk twice separately, place the icing sugar in a large bowl, along with the espresso powder and set it aside. Prepare the butter by dicing it, sift the cocoa powder and keep everything close so you have it on hand when you start mixing. Bring the water to a rolling boil, pour it over the icing sugar, then add the diced butter and whisk until the butter is melted. Switch to an electric mixer, add half of the powdered milk and beat the batter on high for about 2 minutes, adding the rest of the powdered milk as you mix. The batter will be thicker and creamy. Add the vanilla, cocoa powder and hazelnut paste and blend for 3 more minutes, until well combined. Immediately pour the spread into small jars with tight fitting lids, close the lid and let it cool down to room temperature. Store in your refrigerator. Yields two 300 ml jars (about 2 cups). © Tina Vesić
