Espresso Hazelnut Ripple

Prep time:        15 mins + chilling
Cook time: 15 mins (to roast the nuts)
Serves: 10-12 


  • 1½ cups shelled hazelnuts or other nuts
  • 375g white chocolate
  • 375g best quality dark chocolate
  • 2 tsp finely ground espresso coffee beans


  1. Line a shallow baking tray or roasting dish measuring at least 35 x 25cm with baking paper.
  2. 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 teatowel. (Don’t worry about doing a perfect job – they don’t need to be fully skinned).
  3. Place the white chocolate in a double boiler or microwave and melt (if using a microwave, heat for about 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth).
  4. Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer.
  5. 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.
  6. 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.
  7. Chill until set and then cut or break into chunks. Serve on a platter with coffee or accompany with fresh berries.