Pulled firecracker brisket
Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes
Hazelnut cream hot chocolate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 50ml double cream
- 1 tsp chocolate hazelnut spread(we used Nutella)
- 150ml whole milk
- 25g milk chocolatechopped
- 25ml hazelnut liqueur(we used Frangelico)
- 1 tsp chopped hazelnutstoasted
Nutrition: per serving
- kcal603
- fat44g
- saturates26g
- carbs29g
- sugars29g
- fibre1g
- protein8g
- salt0.3g
Method
step 1
Whip the cream until thick and billowy then fold in the chocolate hazelnut spread. Only stir once or twice, you want a marbled effect.
step 2
In a small saucepan over a medium heat warm the milk until simmering. Take off the heat then add the chocolate. Let it melt, stirring frequently until smooth. Return to the heat until warm then add the hazelnut liqueur.
step 3
Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with the toasted hazelnuts and enjoy.
