Chocolate ganache-dipped mandarin segments with hazelnut praline powder

Jo Ware

Dip mandarin segments in chocolate ganache as part of a dessert fruit platter to take to friends. The mandarins in this recipe (by Gisborne blogger Steve Abramowitz) look great, taste great and are healthy but naughty at the same time. Half of the segments in the photo have been made even more special witha dusting of hazelnut praline powder.

Ingredients

10	Mandarins, segmented (Main)
250 g	Dark chocolate, good quality (Main)
4 Tbsp	Cream

Directions

1. Break up chocolate and gently melt in a bowl over simmering water. Once melted, gradually add the cream to the mixture and stir to combine until desired consistency is reached.
2. Dip each mandarin segment into the ganache, then dust with the hazelnut praline power (optional). Lay each segment on a baking paper lined tray to dry.