Hazelnut and chocolate croccante

Method

1. Roast the hazelnuts in a dry pan and rub off the skins.

2. Heat the sugar in a pan until it turns to a light golden caramel. Add the nuts and cook, stirring, for 5 minutes. Pour out onto a greased chopping board and leave to set.

3. Tip the caramelised nuts into a bag and bash to a fine crumb with a rolling pin.

4. Melt the chocolate in a bowl over a pan of barely simmering water. Fold into the lightly whipped cream and add half the crushed hazelnuts (do this at the last minute or they will lose their crunch).

5. Spoon the mixture into chilled glasses and garnish with the remaining hazelnuts and the crème fraiche. Drizzle over the brandy and finish with a dusting of cocoa powder.

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Ingredients

150g Hazelnuts
100g caster sugar
200g dark chocolate, 70% cocoa solids
300ml double cream, lightly whipped
75ml crème fraiche
1 tsp Cocoa powder
2 tsp Brandy

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