3-ingredient dessert with dark chocolate and blackcurrants

1

Bake the hazelnuts at 190°C for 15 minutes. Then peel the skin off the hazelnuts and spread them on a round tray covered with baking paper.

2

Between the nuts, arrange the blackcurrants, minimizing the gaps as much as possible.

3

Melt the dark chocolate (I do this by placing a glass container over hot water) and pour everything evenly. Sprinkle sea salt and put it in the freezer for 1 hour. Enjoy!