- 200g quality chocolate
- 170g unsalted butter
- 100g Royal Dansk Butter Cookies, coarsely crumbled
- 70g hazelnuts, coarsely chopped
- 50g macadamia nuts, coarsely chopped
- Handful of French nougat, coarsely chopped
- 1T maple syrup
- Pinch of salt
Chop the chocolate into uniform pieces. Place the chocolate, along with the butter, in a double boiler. If you do not have a double boiler, melt in a water bath. To do this, you’ll need to float an oven-proof bowl inside a large pot with water. Slowly heat up the water on the stovetop, but don’t let it boil, as the water should not splatter into the bowl. Stir the mixture frequently with a rubber spatula.
Once melted, fold the chocolate butter into the crumbled butter cookies, chopped nuts, nougat and syrup. Add a pinch of salt. Pour the mixture into a mini loaf pan lined with parchment paper. Refrigerate for a minimum of six hours.