Ingredients

200g liquid cream

25g sugar

20g glucose syrup

75g 60% dark chocolate

175g hazelnut paste/butter

50g peanut oil

Preparation

  1. Melt cream, sugar, and glucose together over low heat. (The advantage of using creme fraiche here is it doesn’t curdle!)

  2. In a bowl, break up the chocolate and pour the warm sweetened cream over it, mixing until smooth.

  3. Add the nut butter and oil if needed. Whip until smooth and shiny and transfer to jar.

Keeps one week refrigerated.