Cooking Instructions
1.
Heat the
single cream (50 mL)
with the
chocolate hazelnut crème (30 g)
in a saucepan over a low heat for 2-3 minutes, stirring continuously to combine.
2.
Make four espresso shots with the
coffee (80 g)
and pour two into each serving cup.
3.
Carefully pour the chocolate mixture over each coffee, and top with a pinch of the
hazelnuts (20 g)
and the
chocolate shavings (20 g)
.