100g dark chocolate, roughly chopped or broken into pieces
Method
For the chocolate sauce, place cream and sugar into a saucepan and bring to a simmer
Add chocolate, then remove from heat and stir until smooth
Place into a jug and set aside to cool
Crepes
Ingredients
2 eggs
2 egg yolks
125g plain flour
300ml milk
1/2 tbsp caster sugar
oil spray
250g hazelnut spread
2/3 cup thickened cream, whipped
Method
Place eggs, yolks, flour and milk in a bowl and using a whisk, mix to a smooth batter
Heat a non-stick frying pan, and spray lightly with oil
Pour in some batter and swirl the pan around to evenly and thinly cover the base. Cook until lightly browned before turning, then cook other side until lightly browned and cooked through
Set aside and repeat the process until all of the batter is used
Place one crepe onto a cake stand or plate, spread with hazelnut spread and whipped cream. Spread another crepe with hazelnut spread and whipped cream, then place on top of the first crepe and repeat this process until the last layer of crepe
Before serving, pour the chocolate sauce over the crepes
Serve with fresh strawberries, raspberries or blueberries
Tips & Hints
Add 1 tbsp of hazelnut or coffee liquor to the chocolate sauce for that special indulgence
