Swiss chocolate

Instructions

1. Break the chocolate into even pieces so it melts evenly.
2. Bring the crème fraîche and milk to a gentle simmer in a saucepan over low heat, without letting it boil.
3. Remove from the heat and pour the hot liquid over the chocolate, then leave it to sit for 1 minute.
4. Gently stir with a spatula, starting from the centre, until you have a smooth, glossy ganache.
5. Add the icing sugar and the pinch of salt, then stir again.
6. Pour into four small pots or dishes and chill in the fridge for 2 hours.
7. When serving, sprinkle with chopped hazelnuts if using.