Method:
1 Preheat oven and flat baking tray to 180°C fan-forced.
2 Process flour, butter and brown sugar until mixture resembles coarse breadcrumbs. Add milk and process until dough comes together. Transfer pastry to a floured bench and knead gently until smooth.
3 Roll out until pastry into a 30x20cm rectangle. Sprinkle over chocolate and hazelnuts and roll pastry up like a swiss roll.  Cut pastry into 6 pieces and place cut side up onto a piece of baking paper. Slide the baking paper onto the hot tray  and bake for 10-15 minutes or until golden and cooked through.
4 For the chocolate sauce, combine chocolate and cream in a microwave safe bowl, microwave uncovered for 1 minute on High/100% or until chocolate has melted, stir until smooth.
5 Dust the warm snails with icing sugar, and pour over chocolate sauce. Serve