- 400 ml heavy cream
- 100 ml chocolate hazelnut sauce
- 500 ml almond milk
- 400 ml vanilla milk
Preparation of the Vanilla and Almond Milk
Put the vanilla and almond milk in a pot and heat. Mix the mixture in a blender and complete with the Chocolate and Hazelnut Topping.
Chocolate and Hazelnut Topping:
Pour the heavy cream and chocolate and hazelnut sauce into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.