300 ml thickened cream, well chilled
1 liter prepared chocolate custard
14 cup strong black coffee
125 g roasted hazelnuts, roughly chopped
125 g dark chocolate
300 ml thickened cream
extra chopped chocolate
Beat cream in a bowl until soft peaks form, fold through chocolate custard and coffee using a large metal spoon. Spoon into a large loaf tin, cover with plastic wrap and freeze for several hours. Remove chocolate mixture from the freezer and process with a food processor until thick & creamy. Transfer to a large bowl and fold through hazelnuts using a large metal spoon, cover & freeze again. To make sauce: Break chocolate into pieces and put in a bowl with the cream, stir continuously over simmering hot water until a smooth sauce forms, remove from heat, allow to cool. To serve: Turn loaf out onto a large plate and remove plastic wrap. Sprinkle with chopped chocolate, cut into slices and serve with chocolate sauce.