Ingredients
16 ounces chocolate chunks (about 3½ cups)
1 cup coconut milk
2 tablespoons honey
1 teaspoon hazelnut extract
1 cup toasted hazelnuts, chopped
Preparation
n a medium saucepan, melt chocolate and coconut milk together over very low heat Stir in honey and hazelnut extract Stir in hazelnuts Transfer mixture to an 8 x 8 inch baking dish Refrigerate for 1 hour Serve
