200g block dark cooking chocolate, chopped
50g butter, chopped
395g can sweetened condensed milk
¼ cup hazelnut meal
1 1/3 cups self-raising flour
Vanilla ice-cream, to serve
2 tsps instant coffee granules
200g dark cooking chocolate, chopped
½ cup thickened cream
Line two large oven trays with baking paper.
2 Combine chocolate, butter and condensed milk in a large, heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until smooth. Remove from heat. Add hazelnut meal and sift in flour. Stir until combined. Cover surface with plastic wrap. Refrigerate for 30 minutes, or until cold.
3 Roll ¼ cups of mixture into balls. Place 4cm apart on prepared trays.
4 Cook in a moderately slow oven (160C) for about 25 minutes, or until just firm to touch. Allow to cool on trays.
5 Meanwhile, to make mocha sauce, dissolve coffee in 1 tblsp boiling water in a medium heatproof bowl. Add chocolate and cream. Sit bowl over a saucepan of simmering water. Stir until chocolate is melted and sauce is smooth.
6 Serve cookies with ice-cream. Drizzle with warm mocha sauce.