Chocolate Crème Caramels With Hazelnut Toffee

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donna hay


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½ cup (70g) roasted hazelnuts, chopped

1 ⅓ cup (295g) caster (superfine) sugar

⅔ cups (160ml) water

¾ cup (180ml) milk

¾ cup (180ml) single (pouring) cream

100 g dark chocolate, chopped

2 eggs, plus 4 egg yolks, extra

⅓ cup (75g) caster (superfine) sugar, extra

2 teaspoons vanilla essence

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