La crème de noisette is incredibly easy to make. After chilling, it's elegantly topped with a swirl of whipped cream and a sprinkle of cocoa powder, adding a touch of decadence to every bite.
Preheat the oven to 160°C. Roast the hazelnuts until they are golden brown. Then grind the hazelnuts into a smooth paste using a food processor.
Add the milk to the hazelnut paste and blend until the mixture is smooth.
Add the remaining ingredients to the hazelnut milk mixture and blend with a hand blender until smooth.
Pour the hazelnut milk mixture into a saucepan and bring it to a boil, stirring continuously. Let it boil for another minute, making sure to stir constantly to prevent sticking.
Pour the hazelnut cream into 4 to 6 cups or bowls. Allow it to cool for at least two hours in the refrigerator.
Before serving, decorate the hazelnut cream with a dollop of whipped cream and sprinkle cocoa powder on top.