Rusks with homemade cocoa hazelnut spread

Ingredients

For 1 serving

• Italian rusks4
• Hazelnuts20 g
• Unsweetened cocoa powder4 g
• Honey2 teaspoons
• Reduced-fat milk180 ml

Contains: gluten, lactose, nuts,

Method

1. Heat a conventional oven to 170 °C. Spread the hazelnuts on a small tray and toast them for 6–8 minutes, until the skins crack and they smell toasty.
2. Let them cool for a couple of minutes, then rub them between your hands or in a tea towel to remove most of the skins.
3. Blend them in a mini chopper in pulses for 2–3 minutes, scraping down the sides now and then, until they release their oil and turn into a soft paste.
4. Add the cocoa, the honey and 2 tablespoons of the milk and blend again until you have a smooth, spreadable cream.
5. Meanwhile, warm the rest of the milk in a small pan over medium heat for 2–3 minutes, until it steams.
6. Spread the cream over the rusks and serve with the hot milk.