- 250 g Lindt EXCELLENCE 45% Cocoa Milk Chocolate, chopped
- 75 g hazelnuts, finely chopped
- For the filling:
- 150 ml double cream
- 10 g golden syrup
- 100 g Lindt EXCELLENCE 55% Cocoa Dark Chocolate, finely chopped
- 75 g Lindt Chocolate and Hazelnut Spread
Line a couple of baking sheets with greaseproof paper.
Put the chopped Lindt EXCELLENCE 45% Cocoa Milk Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool for 5 minutes.
Spoon about 3 teaspoons of the melted chocolate onto the prepared baking sheet. Use the back of a spoon to shape into a circle. Repeat with the remaining chocolate until you have 16 discs. Sprinkle with the finely chopped hazelnuts and leave to set in a cool, dry place for at least 2 hours.
Meanwhile, pour the cream into a saucepan and bring to a simmer. Remove from the heat and stir in the golden syrup, chopped chocolate and chocolate and hazelnut spread until smooth and melted. Pour into a heat-proof bowl and leave to cool to room temperature. Cover and chill for 1 hour.
Remove from the fridge and beat well.
Peel the set chocolate discs off of the greaseproof and set onto a flat board. Pipe swirls on top of 8 of the discs. Top with a plain chocolate disc.
Serve straight away (you can carefully stack on top of each other).