3 ounces semisweet chocolate 1/2 cup hazelnut praline paste 1/2 cup honey 1/2 cup heavy whipping cream 1/8 teaspoon salt 1/8 cup hazelnut liqueur
Melt the chocolate in top of double boiler. Mix in the other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. DO NOT freeze.
