Prep time: 15 mins + chilling
Cook time: 15 mins (to roast the nuts)
Serves: 10-12
Ingredients
- 1½ cups shelled hazelnuts or other nuts
- 375g white chocolate
- 375g best quality dark chocolate
- 2 tsp finely ground espresso coffee beans
Method
- Line a shallow baking tray or roasting dish measuring at least 35 x 25cm 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 teatowel. (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 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.