Flipping lush poured over vanilla ice cream. No actual ferrero rocher were harmed in the making of this delicious chocolate hazelnut sauce. But serving some real ones alongside is definitely ok!
- 100g blanched hazelnuts
- 65g condensed milk
- 90ml double cream
- 1 tbsp hazelnut oil
- 100g dark chocolate, broken into pieces
- 40g milk chocolate, broken into pieces
- 3 tbsp milk
- 2 tbsp frangelico
- Heat the oven to 120C fan (140C) and spread out the hazelnuts on a baking tray. Roast for 15-20 mins until golden-brown and toasty
- Remove the nuts and allow to cool. Transfer half the nuts to a mini food processor and blitz fine. Roughly chop the other half of the nuts
- Put the condensed milk and cream in a small pan on a medium heat
- Cook, stirring, for 2 mins until it starts to steam. Don’t let it boil! Take off the heat and stir in the oil and chocolate
- Once everything is melted, add the ground hazelnuts, half the chopped nuts, the milk and frangelico. Stir together
- Return to a low heat for 2 mins and then serve warm over vanilla icecream with the remaining chopped nuts sprinkled over the top
Sophie cooks 