Grilled crunch, banana and chocolate


Sigdal breakfast
5 whole hazelnuts, shelled
50g of 70% dark chocolate
50g whipping cream
1 natural yoghurt
1 half banana


Melt your chocolate in a double boiler.

In a saucepan, bring the whipping cream to the boil.

Pour 1/3 of the cream over the melted chocolate and mix. Repeat the process 3 times.

When the mixture is homogeneous, wrap it and set aside in the refrigerator for at least 2 hours.

Crush the crunchy breakfast into small pieces and place on a baking tray with the hazelnut kernels.

Broil in the oven for a few minutes. Set aside.

Place your yoghurt in a bowl, and arrange the sliced bananas.

Add a generous tablespoon of chocolate ganache and sprinkle with toasted crunch.

With Sigdal, dare healthy excess!