Prep 5 mins
Cook 10 mins
This is great made with couverture chocolate like Lindt or Callebaut.
- 125 g chocolate, good quality
- 2⁄3 cup pouring cream
- 2 tablespoons Frangelico
- 45 g toasted hazelnuts, peeled, roughly chopped
- Combine chocolate and cream in small pot.
- Stir over low heat till chocolate is melted and mixture is smooth.
- Add nuts and liqueur.
- Serve warm.