This recipe was developed by Matt Parish of Dunnolly Estate in Waipara Valley to match with their wines.
Ingredients
| 375 g | Valrhona chocolate, or another good-quality one (Main) |
| 600 ml | Cream |
| 4 | Eggs, separated |
| 4 ½ Tbsp | Brandy |
| 250 g | Roasted hazelnuts, shelled and roughly chopped |
| 1 Tbsp | Caster sugar |
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Directions
- Beat cream until it forms soft peaks.
- Beat egg whites and add sugar to form stiff peaks.
- Melt chocolate gently over double boiler. Allow to cool and fold through cream into chocolate, then add yolks, brandy and hazelnuts.
- Fold in whites and pour into moulds.
- Refrigerate until set.
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
