3 oz. semi-sweet chocolate
1/2 c. hazelnut praline paste
1/2 c. honey
1/2 c. heavy whipping cream
1/8 tsp. salt
1/8 c. hazelnut liquor

Melt semi-sweet chocolate in top of double boiler. Mix in other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. Do NOT freeze.