Real Living
Ingredients
Method
1.Pour cream and Frangelico into small saucepan over medium-high heat. Bring to a simmer.
2.Place chocolate in bowl of food processor and pulse to chop finely. Pour hot cream over top and let stand for 15 secs until chocolate has melted. Pulse to combine.
3.Add Nutella to processor and pulse. Add egg yolks and process until well combined. Pour into serving vessels and refrigerate for 3 hrs until set.
4.Heat grill to high and toast hazelnuts on baking tray for a few mins, shaking regularly. Place hazelnuts in clean tea towel and rub well to remove skins. Line tin or baking tray with baking paper.
5.Make toffee; place caster sugar in small saucepan over medium-high heat. Cook for 4 to 5 mins until golden in colour, shaking occasionally (see “Tip”).
6.Make praline; meanwhile, tumble hazelnuts into loaf tin/tray and pour over hot toffee. Set aside until toffee has hardened.
7.Smash praline into pieces using rolling pin. Place in bowl of food processor and process to chunky breadcrumb consistency.
8.To serve remove chocolate pots from fridge and top with a generous sprinkling of praline.
These little pots of chocolate nutty indulgence are perfect for dinner parties. Whip them up the day before and sprinkle with the praline topping just before serving. Simple! Don’t stir the toffee once it has started to boil as it will crystallize.
Note
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