Chocolate toffee parfait recipe
Ingredients
- 100g roasted hazelnuts, coarsely chopped
- 200ml Carnation condensed milk
- 500ml double cream
- 150g plain chocolate, melted
- 100g fudge, finely chopped
- 150ml caramel sauce (we used Bonne Maman Confiture de Caramel)
- Ready made chocolate sauce, warmed to serve
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