Chocolate Fudge with Hazelnuts

First, prepare a square pan (approx. 25 cm x 25 cm) and carefully line it with cling film.

Prepare a double boiler: Place a heatproof bowl over a pot of gently simmering water (the bottom of the bowl should not touch the water). Add the dark chocolate and butter to the bowl and let both melt slowly, stirring occasionally.

While the chocolate is melting, roughly chop the hazelnuts. Heat a dry pan over medium heat and toast the nuts, stirring constantly, for approx. 3–4 minutes until golden brown. Remove the pan from the heat and let the nuts cool briefly.