Chocolate spread with pistachios

1. Preheat the oven to th. 7-210°C. Pour the hazelnut powder in a dish and bake for 10 minutes to dry roast. Let cool.

2. Melt the chocolate and half the butter in a bain-marie. Mix. When the mixture is well blended, add the remaining butter, hazelnut powder, vanilla sugar, condensed milk and hazelnut oil. Continue cooking for 10 minutes, stirring constantly until smooth.

3. Put in a jar immediately and set aside at room temperature.

4. Serve the spread with crêpes and sprinkle with crushed pistachios.

Photo credit: Sucré Salé