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3 oz. semi-sweet chocolate


1/2 c. hazelnut praline paste

1/2 c. honey

1/2 c. heavy whipping cream

1/8 tsp. salt

1/8 c. hazelnut liquor 

Melt semi-sweet chocolate in top of double boiler. Mix in other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. Do NOT freeze.



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