Ingredients Jump to Instructions ↓

  1. 150 g Hazelnuts

  2. 100 g caster sugar

  3. 200 g dark chocolate , at least 70% cocoa solids

  4. 300 ml double cream , lightly whipped

  5. 4 tbsp creme fraiche

  6. 2 tsp brandy

  7. 1 tsp cocoa powder , for dusting

Instructions Jump to Ingredients ↑

  1. Hazelnut and chocolate croccante Method 1. Preheat the oven to 190C/170C fan/ gas 5.

  2. Place the hazelnuts on a baking sheet and roast for 7-8 minutes until the skins are starting to come off. Oil a piece of greaseproof paper and lay it on another baking sheet.

  3. Tip the sugar into a small heavy-based frying pan and heat until it turns a caramel colour, about 5 minutes. Stir in the nuts and cook for 3-4 minutes over a low heat, then tip out onto the greaseproof paper and leave to set.

  4. When set, roughly break up the nuts and place them in a strong plastic bag. Bash with a rolling pin until you get fine crumbs.

  5. Melt the chocolate very gently in a bowl set over a pan of barely simmering water. Don’t let the bowl touch the water. Alternatively, microwave it on the defrost setting, checking at 1 minute intervals. Let the chocolate cool slightly but still be runny.

  6. Fold the melted chocolate into the cream and stir in half the crushed hazelnuts. Spoon the mixture into chilled glasses and decorate with the remaining hazelnuts and spoonfuls of crème fraîche. Drizzle a little brandy over each dessert and finish with a dusting of cocoa. Do not refrigerate or the chocolate cream will solidify.


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