OK, i'm going to attempt Raymond Blancs Chocolate Delice for a dinner party tomorrow.
It's a pretty complex recipe (to me anyway!) so if I can take a shortcut it would help. The base is a mix of branflakes and hazelnut praline. The chef himself said it's fine to use bought praline, but I wasn't successful in buying it. I could make some but like I said it's going to be one more job that I could do without.
I bought a jar of Nutella and i'm pretty sure it would do the trick, after all it's hazelnut based. My only real doubt was that the Nutella may be too "wet". Any thoughts? I don't really want to mess this up!