½ Cup Heavy Cream
1 Teaspoon Sea Salt
- Place the Chocolate Hazelnut Butter into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the Chocolate Hazelnut Butter. Whisk until smooth. Stir in the sea salt.
- Let the ganache to cool slightly. Pour over a cake, cupcakes, ice cream or straight in your mouth.