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Chocolate truffle terrine with hazelnut praline

Chocolate truffle terrine with hazelnut praline

Ingredients

100g blanched hazelnuts
1 cup caster sugar
1 cup (250ml) cream
200g NOMU Decadent Hot Chocolate chunks

Directions

Preheat the oven to 180°C.

Place the hazelnuts on a baking tray lined with non-stick baking paper and bake for roughly 8 minutes or until golden.

Place the sugar in a small saucepan over low heat and stir gently with a metal spoon, keeping a close eye to ensure it doesn’t burn. Once the sugar dissolves, continue cooking until it reaches a caramel colour, swirling the pan every so often to distribute the heat.

Remove from the heat and quickly stir in the roasted hazelnuts before the sugar sets. Spread the hazelnut mixture on some oiled foil or baking paper to set into a praline.

Once hardened, place half of the praline in a food processor and blitz until fine, then set aside.

To make the terrine, place the cream in a saucepan over low heat until it reaches scalding point, but does not boil. Add the Decadent Hot Chocolate chunks and stir until it has all melted and the mixture is beautifully smooth. Remove from the heat and fold through the crushed praline.

Pour the mixture into a greased terrine or loaf tin and refrigerate for about 2 hours or until set.

To serve: Turn the chocolate terrine out onto a platter or board and top it off with the remaining praline chopped into large chunks. Serve thin slices as an after-dinner treat instead of dessert.

To give this as a gift: Simply wrap it in 2 layers of white baking paper and tie with a beautiful Petersham ribbon. Create a few loops on top and keep in place with a pin.

 

Ingredients

100g blanched hazelnuts
1 cup caster sugar
1 cup (250ml) cream
200g NOMU Decadent Hot Chocolate chunks

Directions

Preheat the oven to 180°C.

Place the hazelnuts on a baking tray lined with non-stick baking paper and bake for roughly 8 minutes or until golden.

Place the sugar in a small saucepan over low heat and stir gently with a metal spoon, keeping a close eye to ensure it doesn’t burn. Once the sugar dissolves, continue cooking until it reaches a caramel colour, swirling the pan every so often to distribute the heat.

Remove from the heat and quickly stir in the roasted hazelnuts before the sugar sets. Spread the hazelnut mixture on some oiled foil or baking paper to set into a praline.

Once hardened, place half of the praline in a food processor and blitz until fine, then set aside.

To make the terrine, place the cream in a saucepan over low heat until it reaches scalding point, but does not boil. Add the Decadent Hot Chocolate chunks and stir until it has all melted and the mixture is beautifully smooth. Remove from the heat and fold through the crushed praline.

Pour the mixture into a greased terrine or loaf tin and refrigerate for about 2 hours or until set.

To serve: Turn the chocolate terrine out onto a platter or board and top it off with the remaining praline chopped into large chunks. Serve thin slices as an after-dinner treat instead of dessert.

To give this as a gift: Simply wrap it in 2 layers of white baking paper and tie with a beautiful Petersham ribbon. Create a few loops on top and keep in place with a pin.

 

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