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Makes a generous amount!
3/4 cup heavy cream1 cup handmade nutella2 cups strawberries with stems2 cups cherries with stems
Scald the cream in a saucepan and turn off heat. Add the nutella to the cream and stir until combined and creamy. Pour into a warm bowl and serve with strawberries and cherries. Start dipping!
HANDMADE NUTELLA 5 ounces toasted and peeled hazelnuts1/8 cup sugar8 ounces bittersweet chocolate 4 ounces unsalted butter, at room temperature½ cup heavy creamLarge pinch kosher salt Preheat an oven 350F. Place hazelnuts on a sheet pan and toast in preheated oven for 8 minutes. Remove the pan from the oven and allow nuts to cool. In a food processor, grind the hazelnuts and sugar until fairly smooth, buttery paste forms, about 1 minute. Melt the chocolate in a bowl set over a pan of barely simmering water. Remove the bowl from the heat and whisk in the butter until completely incorporated. Add the cream and salt stirring to combine. Add the hazelnut paste and stir well to combine. Can be refrigerated for up to 4 weeks.
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