Chocolate Fudge with Hazelnuts | Creamy Delight

Line a square pan (approx. 20x20 cm) with cling film. Roast the hazelnuts in a dry pan until golden brown, let cool, and chop roughly.

Break the dark chocolate into small pieces. Place it in a heatproof bowl along with the butter and coconut milk.

Melt the mixture over a hot water bath (or carefully in the microwave) until a smooth, glossy mass forms. Stir in the vanilla extract.