Ingredients
• 150g roasted hazelnuts, skinned
• 120ml Frangelico or brandy
• 2 Tbsp cocoa powder
• 220g caster sugar
• 600ml thickened cream
• 2 Tbsp double cream
• 200g block white chocolate, at room temperature
• 100g honeycomb, roughly chopped
Note: Allow 20 minutes cooling time and 40 minutes chilling time.
Method
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Preheat oven to 180°C. Roughly chop hazelnuts and divide between 6 serving glasses, reserving a little for garnish. Put glasses in freezer to chill.
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Meanwhile, put Frangelico, cocoa and 100g of the sugar in a heatproof bowl and stir to combine. Put bowl over a saucepan of simmering water and heat, stirring, until sugar dissolves. Remove from heat and set aside to cool for 20 minutes.
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Put thickened cream and remaining sugar in a separate large bowl and whip until soft peaks form. Fold in double cream and gently fold cream mixture through cooled Frangelico mixture.
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Divide Frangelico cream mixture between chilled glasses and put in fridge for 40 minutes or until firm.
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To make chocolate swirls, use a small round pastry cutter to scrape chocolate across surface, on a slight angle, towards you. Put swirls on an oven tray and refrigerate or freeze until required.
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Top each dessert with a little of the reserved hazelnut, honeycomb and chocolate swirls to serve.