- 30 ml crème fraîche
- 100 g organic white chocolate
- a couple of toasted hazelnuts
- pink peppercorns to garnish
Using a spoon or knife, lightly spread crème fraîche on to a small plate.
Using a vegetable peeler, shave chocolate slivers from a bar of the chocolate and scatter over the crème fraîche.
Top with a few roasted hazelnuts and freshly ground pink peppercorns.