- 300g Good Quality Chocolate
- 100g Double Cream
- 1 tablespoon Whiskey or Cognac
- 2 tablespoons Hazelnut Butter
Put the chocolate in a bowl.
Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)
Photography by Marta Miklinska. Food Styling by Trish Deseine.