- 3 ounces semisweet chocolate
- 1/2 cup hazelnut praline paste
- 1/2 cup honey
- 1/2 cup heavy whipping cream
- 1/8 teaspoon salt
- 1/8 cup hazelnut liqueur
- Melt the chocolate in top of double boiler.
- Mix in the other ingredients slowly after chocolate has cooled slightly. Mixture
should be very thick.
- Spoon into jar and refrigerate. DO NOT freeze.