Ingredients:
- Creamy toffee - 240 g
- Dark chocolate - 70 g
- Cream (10%) - 9 tablespoons
- Butter - 1.5 tbsp
- Roasted hazelnuts - 30-37 pc
Preparation:
- Finely chopped hard toffee to melt in a water bath with 5 tbsp cream.
- Remove from heat and add 1.5 tablespoons butter until smooth
3 teaspoons melted toffee pour into a greased mold (silicone can be used). Try to choose an odorless oil - At each place on toffee nut to crack
- In water bath melt the chocolate and gradually add the 4 tablespoons cream
- Cover the top of the chocolate candy nuts
- Put on 4-5 hours in the freezer and then gently remove from the molds
