A little messy, but not hard to make. The end result is worth it!
Preparation Time: 30 minutes
For the dark chocolate:
- 225g dark chocolate, broken into small pieces
- 200ml double-thick cream
- 20g unsalted butter
- for the white chocolate
- 225g white chocolate, broken into small pieces 100ml double-thick cream
For the coatings:
- It’s best to roll in the coating when slightly soft so it sticks. We used:
- Freeze-dried strawberry and freeze-dried pineapple pieces (available at selected Spars), very lightly crushed
- Finely chopped pistachios
- Salted hazelnut praline
For the chocolate:
- Put the dark and white chocolate in separate heatproof bowls. Heat each batch of cream to scalding point, then pour over the chocolates.
- Add the butter to the dark chocolate, and a pinch of salt to the white. Leave to stand for 5 minutes, then whisk together well. Allow to cool, then put in the fridge.
- The chocolate needs to be firm enough to handle – so work in a cool kitchen, or you’ll have to keep putting it back in the fridge if it gets too soft. Roll into balls and store, as you go, in-between pieces of greaseproof paper in a box. Put them back in the fridge.
For the salted hazelnut praline coating:
- Put some oiled foil on a baking sheet. Spread over 75g of nuts.
- Put 150g castor sugar in a pot and heat gently to dissolve. Don’t stir, but keep shaking the pan to make sure that the heat is evenly distributed.
- Turn up the heat and bubble the sugar until it’s the colour of warm amber, then carefully pour it on top of the nuts and set aside to cool.
- Place the praline in a food processor and whizz until fine. Leave plain, or add 2tsp sea salt, if you love the salty flavour.