- Step 1
Preheat oven to 180°C. Spread hazelnuts evenly over a baking tray and cook in preheated oven for 5-6 minutes or until lightly toasted and aromatic. (See microwave tip 1.) Rub hazelnuts between a clean tea towel to remove as much skin as possible. Roughly chop and set aside.
- Step 2
Combine the sugar, 250ml (1 cup) of the water and golden syrup in a medium saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil. Set aside.
- Step 3
Combine cocoa powder and cornflour in a heatproof bowl and gradually stir in remaining water to form a paste. Gradually add sugar mixture to cocoa mixture and whisk until smooth. Pour into pan and add chocolate hazelnut spread. Stir over medium heat for 4-6 minutes or until sauce boils and thickens. (See microwave tip 2.)
- Step 4
Stir in the liqueur. Remove from heat and set aside for 5 minutes to cool slightly. Serve warm, sprinkled with the hazelnuts.
The sauce will keep in an airtight container in the fridge for up to 2 weeks. Serve cold or warmed. Microwave tip 1: Place hazelnuts in an oven bag and twist opening to close. Cook on High/800 watts/100%, shaking bag every minute, for 5-7 minutes or until lightly toasted and aromatic. Microwave tip 2: Combine sugar, 250ml (1 cup) of water and golden syrup in a heatproof micro-wave-safe bowl. Cook, uncovered, on High/800 watts/100%, stirring every minute, for 1-2 minutes or until sugar dissolves. Cook for a further 1-2 minutes or until it comes to the boil. Combine cocoa and cornflour in a bowl and gradually stir in remaining water to form a paste. Add to sugar mixture with chocolate hazelnut spread and cook on High/800watts/100%, whisking every minute, for 1-2 minutes or until it boils and thickens. Serving suggestions: Low-fat ice-cream and waffles, pancakes or sliced banana.