Baileys Chocolate Christmas Tree

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INGREDIENTS

300g (heaping) hazelnuts, skinned and roasted
30g sugar
2g kosher salt
1 lb semisweet chocolate, melted and still hot
115g butter
125 ml Baileys
30ml heavy cream
2 rectangles rolled puff pastry
Egg wash
1/2 cup Baileys Chocolate Luxe
1/4 cup cocoa powder
1/4 golden syrup
2 oz chocolate, chopped

Directions

  1. Add butter to melted chocolate and mix until butter has melted.
  2.  In a blender, add hazelnuts, sugar, and salt. Blitz until just smooth. Add chocolate and blitz to combine.  Add Baileys and cream and blend just to combine. Do not over blend.
  3. Pour into a jar and store for later use.
  4. Pre-heat oven to 190ºC (375ºF). Lay out one rectangle of puff pastry.  Spread some of the Baileys hazelnut spread in a rough triangle shape.
  5. Place the second piece of pastry on top of the first, then cut out a triangle shape over the spread section. Discard the trimmings.
  6. Now make even cuts down both sides of the triangle, leaving an inch uncut in the center, to keep the tree together.
  7. Twist each strip from top to bottom to create tree branches.
  8. Brush the pastry with the whisked egg. Bake for 20-25 minutes or until well risen and golden brown.
  9. In a small pot, whisk together Baileys chocolate luxe, cocoa powder, and golden syrup together. Bring to a boil stirring,  then let simmer for 3 minutes to thicken.  Remove from heat and whisk in chocolate until smooth.
  10. Dip pastry into Baileys fudge sauce