To prepare a dessert, it is better to take a saucepan with a thick bottom, so that the heating is uniform and the dishes keep the heat well.
We take the butter out of the refrigerator in advance and cut it into small squares.
Nuts, any to your taste, lightly fry in a frying pan and grind in a blender.
I took walnuts, almonds and hazelnuts.
Mix sugar, vanilla sugar and cocoa powder.
Heat the milk over low heat, to about 40-45 degrees.
Pour half of the warmed milk into the cocoa-sugar mixture and mix.
It turns out quite a thick mass.
Return the saucepan with milk to the stove, for a small heat.
Put the mass in the milk and mix thoroughly until completely dissolved.
Stirring, cook for 2-3 minutes.
Add the oil, stir until the oil dissolves on minimal heat.
After the oil dissolves and the mass becomes glossy, boil the mixture for another 2-3 minutes and remove from the heat.
At the end, add the chopped nuts.
The paste will not be too thick, as it cools down it will thicken.
Pour the still warm mixture into a container with a lid.
In principle, in this form, the pasta can already be served to the table, for example, to pancakes or pancakes, it will be warm to the consistency of the sauce.