Vanilla Chocolate Hazelnut Sauce

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 300 ml (10½ fl oz) cream
  • 1 vanilla bean
  • 200


  1. Put the cream into a small saucepan. Split the vanilla bean and scrape the seeds into the cream. Add the bean and bring to the boil. Remove the pan from the heat, cover and leave for 10 minutes, then strain.
  2. Put the chocolate in a heatproof bowl, reheat the cream, then pour the cream over the chocolate. Leave for 2 minutes, then stir until the cho