chocolate-nut tureen

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 18
  • 100 g Hazelnut kernels
  • 100 g Pistachio kernels
  • 100 g Sugar
  • 300 g Milk chocolate
  • 200 g Butter
  • 100 g Whipped cream
  • 2 TABLESPOONS Caramel syrup
  • 300 g Dark chocolate
  • 1 TEASPOON Cinnamon
  • baking paper

Directions

  1. 1

    Spread the nuts on a baking tray and roast them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 8 minutes, take them out and place them on a flat plate covered with baking paper.

  2. 2

    Let it cool down. Coarsely chop 2/3 of the nuts. Boil down the sugar and 2 tablespoons of water in a pan to a golden brown caramel. Pour over the nuts immediately and let them cool down.

  3. 3

    Coarsely chop the milk chocolate and melt it with 100 g butter, 50 g cream and 1 tablespoon syrup over a warm water bath while stirring. Coarsely chop dark chocolate as well and melt with the remaining butter, cream, syrup and cinnamon while stirring occasionally.

  4. 4

    Remove both mixtures from the water bath. Stir one half of each chopped nut into the chocolate mixture and let it cool down for about 20 minutes.

  5. 5

    In the meantime, cut off a long strip of baking paper about 10 cm wide. Place it in a box mould (8 x 25 cm) so that the ends look over the edge of the long side of the mould. Fill both chocolate masses alternately spoon by spoon into the mould and smooth them down.

  6. 6

    Cover and leave to cool for approx. 1 hour. Remove the terrine from the pan with the help of the baking paper strip and turn it over onto a cake plate. Decorate with the caramelized nuts.

Nutrition Facts

KCAL
370 kcal
CARBS
26 g
FATS
28 g
PROTEINS
4 g