Dried mint and hazelnut dukkah with olive oil and crispbreads

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Honey nougat chocolate sauce

By Monche Muller

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

1 cup cream
2 T condensed milk
100 g Toblerone chocolate
1 t vanilla extract
2 t honey

Method

Mix the cream and condensed milk until well combined.

Melt the Toblerone chocolate over boiling water.

Pour melted chocolate into the cream mixture.

Add vanilla extract and honey and mix well.

Spinach lasagne

Pot bread

Italian fondue

Dried mint and hazelnut dukkah with olive oil and crispbreads

Gruyere with watermelon and pomegranate jelly

Steamed prawns and orange salad with a creamy dressing

Tempura prawns with sweet chilli sauce

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Pineapple-coconut sauce

Marshmallow sauce

Honey nougat chocolate sauce

Honey nougat chocolate sauce

Ingredients

Method