Frangelico chocolate pots with hazelnut shortbread cigars

1.Heat oven to 160°C fanbake. Place nuts in a food processor and chop until finely ground.

2.Beat butter, vanilla paste and icing sugar together until light and fluffy. Add hazelnuts and sift in cornflour and flour.

3.Carefully mix to make a firm dough. Dust bench with a little flour to avoid sticking then roll the dough into 10cm x 1.5cm ‘cigars’ and place on a baking paper-lined tray.

4.Bake for 25 minutes until lightly golden brown. Allow to cool and then place in an airtight container. The cigars will keep for up to two weeks.

5.For the chocolate pots heat the cream in a pan until almost boiling, remove from heat and add the chocolate. Set aside to allow chocolate to melt.

6.After 5 minutes sitting time, stir the cream mixture to incorporate the chocolate. Whisk the egg yolks and add to the cream mixture along with the butter. Add the Frangelico and stir to thoroughly combine.

7.Pour chocolate cream into six serving cups or 12 demitasses, cover with plastic wrap and refrigerate overnight to thicken.

8.Serve chocolate pots with shortbread cigars for dipping. (The pots will keep in the fridge for 2-3 days.)