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- Smash up your hazelnuts and place in the bottom of glass jars or espresso cups.
- Heat up the sugar with the water. Smash up the cooking chocolate in a pyrex bowl and place over the sugar and boiling water. Melt the chocolate (making sure the bowl doesn't touch the water) then remove from the heat and slowly mix the sugar water into the melted chocolate.
- Gently fold in the Galbani mascarpone until you have a texture similar to custard. Pour into the jars, top with more chopped hazelnuts and chill in the fridge...or eat right there.
- Joe's tip: An alternative, if eating hot, is to pour the chocolate straight into the cups/jars and spoon a dollop of cold mascarpone straight in with some chopped hazelnuts, the cool mascarpone with the warm chocolate mix is really satisfying.