Ingredients:
Fresh Cream 2 cups
Egg Yolks 4
Sugar ½ cup
Corn Syrup 3 tbsp
Water 2 tbsp
Nutella 3 tbsp heaped
Melted Chocolate 7 ounces
Hazlenut Essence ½ tsp
Method:
Beat cream, until stiff, keep in fridge. In a clean bowl, beat yolks, until pale and creamy, add hazelnut essence .Meanwhile in a saucepan, add sugar corn syrup and water, cook till sugar melts and comes to boiling point. Remove from heat and gradually in a thin stream add to the beaten yolks mixture and continue beating until thick. Fold in melted Chocolate with whipped cream, mix all well, put in piping bag, fill in cupcake rappers add chill until firm.