Chocolate hazelnut-raspberry corner topper
24 Sea Salt Corners
125g chocolate hazelnut spread
100g chopped toasted hazelnuts or almonds
Spread the Corners out on a serving plate.
Put the chocolate hazelnut spread into a pastry bag with a star tip nozzle. Pipe a small rosette of chocolate hazelnut spread onto each Corner. Sprinkle each with some chopped hazelnut and a raspberry.
Serve right away.