Ingredients
Serves 62 X 300 gram block of HIBA dark chocolate fudge
2 punnets of strawberries
1 litre tub of good quality vanilla ice cream
1 cup of cream
600 mls whipped cream
1 cup of roasted hazelnuts
Method
In a saucepan place the cream and one block of fudge to make a fudge sauce (you could replace with bought fudge sauce). Place over a low heat and melt the fudge slowly, stirring occasionally.
Hull two punnets of strawberries and place on a serving platter.
Scoop a tub of good quality ice cream on top of the strawberries.
Spoon whipped cream over the strawberries and sprinkle with roasted hazelnuts. Shave the second block of fudge over the dish.
Drizzle with lashings of fudge sauce and serve.
Chef, Michael Carnes, runs HIBA on Bruny Island Tasmania, an award winning family operated business producing artisan chocolate products, including fudges, truffles and chocolate sauces-on site.