Chocolate fondant with nougatine biscuit and toffee sauce

Ingredients

Store Cupboard

Dairy

  • 501g of butter
  • 500ml of double cream
  • 500ml of full-fat milk
  • 100ml of milk
  • 225g of unsalted butter
  • 350ml of whipping cream

Speciality Ingredients

  • 100ml of glucose
  • 60ml of glucose syrup