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Melt the butter and the cream together until boiling.
Pour the cream over the broken chocolate and stir until the chocolate has completely melted, add a pinch of salt and any other flavourings you wish at this point.
Pop a hazelnut in the bottom of a silicone mould and spoon the mixture on top. Sweep the back of a knife across the top of the mould to smooth out the chocolate. Allow to chill for minimum of two hours before popping out of the moulds and rolling in coco powder.
From your larder - 35g unsalted butter - pinch salt - coco powder for dusting