Delicious and very chocolaty
1. Mix the cream, sugar and glucose together in a pot. Heat it to soft ball stage: 112-115 degrees C.
2. Melt chocolate in a bain marie.
3. Add the butter to the cream off the stove and mix until it is melted.
4. Mix in chocolate.
5. Add nuts.
6. Pour into moulds.
7. Let set in fridge.