- 150 g blanched hazelnuts
- 1 x 397 g tin of condensed milk
- 250 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
- 100 g Lindt EXCELLENCE Roasted Hazelnut Chocolate, finely chopped
- 25 g unsalted butter
Grease and line a 20 cm / 8-inch square tin with greaseproof paper and set aside.
Roughly chop the hazelnuts. Tip into a frying pan and gently toast until golden - watch closely to ensure they do not burn or they will become bitter. Remove from the heat and tip into a heat-proof bowl. Set aside.
Pour the condensed milk into a heavy-based saucepan, add the chopped chocolates, followed by the butter. Heat gently, stirring all the time, until melted and smooth.
Add the toasted hazelnuts and mix well until completely coated in the condensed milk-chocolate.
Pour into the prepared tin and smooth over the top using the back of a spoon. Leave to cool completely before covering and chilling for at least 4 hours - or until set.
Remove from the tin, peel off the greaseproof, and cut into 36 small squares - these are very rich so you only need bite-sized pieces.