Chocolate fudge with hazelnuts and coconut milk

Prepare a baking tin of approx. 25 cm × 25 cm and line it with cling film.

Set up a double boiler: pour a little water into a saucepan, bring it to a boil, then reduce the heat. Place a heatproof bowl over it so that the bottom does not touch the water. Add the broken dark chocolate and butter, then melt them over low heat.

Meanwhile, heat a pan over medium heat. Coarsely chop the hazelnuts, then toast them in a dry pan, stirring constantly, for 3–4 minutes until fragrant. Turn off the heat and let the hazelnuts cool in the pan.