Choco­late nut clus­ters

Landscape (UK) - - Food For The Festive Day -

Place the cream in a saucepan and bring to the boil. Grate half of the choco­late into a mix­ing bowl and pour the cream over it. Mix thor­oughly and stir in half of the crushed hazel­nuts. Al­low to cool, then with hands dusted with ic­ing sugar, scoop a rounded tea­spoon of the set mix­ture out and roll into a ball. Place on a plate and con­tinue un­til all of the mix­ture is used. Chill for 1 hr. Place the re­main­ing crushed hazel­nuts on a large plate and have an ex­tra plate handy. Break up the re­main­ing choco­late into a heat-proof bowl. Place the bowl over a pan of gen­tly sim­mer­ing wa­ter, tak­ing care not to let the bowl touch the wa­ter. Stir oc­ca­sion­ally un­til melted. Re­move from the heat and stir un­til smooth, then dip each ball into the choco­late, to cover com­pletely, us­ing two tea­spoons. Place on the plate of nuts and roll around to cover. Trans­fer to the ex­tra plate. Re­peat with all the balls. Chill for 1 hr, then serve.

Makes ap­prox 40 300g roughly crushed hazel­nuts 250g dou­ble cream 400g dark choco­late ic­ing sugar, to dust

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