Chocolate and Hazelnut Fondant Jaffle

Ingredients

• 200g dark eating chocolate
• 100ml cream
• 2 tablespoons chopped roasted hazelnuts
• Softened butter
• 8 thick slices brioche
• Fresh strawberries and cream to serve

Method

1. Cut chocolate into small pieces and place into a deep bowl, set aside. Warm cream until almost boiling and pour over chocolate. Stir until chocolate mixture is smooth. Stir through hazelnuts and cool until it forms a thick paste.
2. Preheat jaffle maker until green light switches on.
3. Butter one side of each slice and place brioche, buttered side down. Spread chocolate evenly over 4 slices. Cover with remaining brioche, buttered side up.
4. Place into jaffle maker, close lid and cook 3 minutes or until brioche is golden and crisp. Repeat with remaining jaffles.
5. Serve immediately with fresh strawberries and cream.