Annabel’s Espresso Hazelnut Ripple

Annabel's Espresso Hazelnut Ripple Photo: Annabel Langbein

This is a wonderfully indulgent after dinner treat. It tastes great and looks dramatic with a mix of dark and white chocolates on top. Break into chunky shards and pack it up in cellophane parcels tied with a ribbon for a delicious Christmas treat.

Prep time           15 mins + chilling /

Cook time          12- 15 mins (to roast the nuts)

Serves               about 16

Ingredients

• 1½ cups shelled hazelnuts (or can also use almonds)
• 500g white chocolate
• 500g best quality dark chocolate
• 1 tbsp finely ground espresso coffee beans

Method

Line a shallow large roasting dish with baking paper.

Roast the hazelnuts at 180°C for 12-15 minutes until they smell aromatic. Allow to cool and then rub off the loose skins in a clean tea towel. (Don’t worry about doing a perfect job – they don’t need to be fully skinned).

Place the white chocolate in a double boiler or microwave and melt (if using a microwave, heat for about 2-3 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth).

Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer.

Mix most of the hazelnuts into the melted white chocolate. Roughly mark 5 long rows onto the lined tray. Spread the white chocolate mix into the 2nd and 4th rows. Sprinkle extra nuts where needed.

Mix the ground coffee into the dark chocolate. Spread this mixture into the other 3 rows. Pull a knife across the rows 3 or 4 times each way to create swirls.

Chill until set and then cut or break into chunks. Serve on a platter with coffee or accompany with fresh berries.

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