chocolate crème caramels with hazelnut toffee
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chocolate crème caramels with hazelnut toffee
  • ½ cup (70g) roasted hazelnuts, chopped
  • 1 ⅓ cup (295g) caster (superfine) sugar
  • ⅔ cups (160ml) water
  • ¾ cup (180ml) milk
  • ¾ cup (180ml) single (pouring) cream
  • 100g dark chocolate, chopped
  • 2 eggs, plus 4 egg yolks, extra
  • ⅓ cup (75g) caster (superfine) sugar, extra
  • 2 teaspoons vanilla essence