250g dark chocolate , chopped
300g milk chocolate , chopped
568ml pot double cream
3 tbsp liquid glucose
6 tbsp Frangelico
100g pack hazelnuts , toasted
8 digestive or oat biscuits
1 tbsp butter , melted , plus extra for buttering
crème fraîche to serve
Melt the chocolate together with the cream, liquid glucose and frangelico. Leave to cool.
Whizz the hazelnuts and biscuits to crumbs in a food processor and add the melted butter. Sprinkle half the mixture into a terrine tin lined with clingfilm, then well buttered. Tip the tin so the crumbs stick to the sides as well, making sure they are as even as possible. Carefully pour in the chocolate mixture and chill until almost set.
Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. Chill until ready to serve. Turn out onto a plate and sprinkle any loose crumbs back over the top. Cut with a hot knife and serve with crème fraîche.