Croustillants chocolat noisettes



  • 200 g (0,44 lbs) milk chocolate
  • 50 g (0,11 lbs) shelled hazelnuts
  • 20 cl fresh cream
  • 1 spoon of rum

Gently melt the chocolate in a bain-marie, stirring to obtain a smooth cream.
Bring the cream to a boil, and off the heat, add the chocolate and the rum.
Return to low heat for 5 minutes, stirring until a paste forms.
Add the hazelnuts, stir and spread on parchment paper.
Let cool and refrigerate for 4 to 5 hours.
Break into random pieces or make squares with a thin knife. 


 

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