People search the world over for the very best chocolates, but there's no need. The very best of all are those freshly made at home. Just the thing to serve with the coffee after a very special meal.
Makes 10 of each
|3 oz (75 g) dark chocolate (75 per cent cocoa solids)|
|2 oz (50 g) luxury Belgian milk chocolate|
|3 oz (75 g) luxury Belgian white chocolate|
|100 g pack whole blanched hazelnuts|
|7 oz (200 g) mi-cuit plums|
|2 oz (50 g) shredded coconut (as long-thread as possible)|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need 2 x 12-hole mini-muffin tins, each lined with 10 mini-muffin or sweet paper cases, and a tray lined with silicone paper (baking parchment), plus 10 mini-muffin or sweet paper cases for the mi-cuit plums.|
This recipe is taken from The Delia Collection: Chocolate and has also appeared in Sainsbury’s Magazine.
Begin by toasting the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer, then remove them from the oven and allow them to cool. Now break up the three chocolates into small pieces and melt them separately in heatproof bowls over barely simmering water, making sure the bowls don't touch the water.
Then remove them from the heat and allow the chocolate to cool.
Now, using a small, sharp knife, carefully remove the stones from 10 of the mi-cuit plums, leaving them whole. Now, holding each one in a horizontal position, half-dip them lengthways in the milk chocolate and space them out on the lined tray.
Next stir the toasted hazelnuts into the plain chocolate and pile them, in approximately heaped teaspoonfuls, into 10 paper cases.
Finally, stir the coconut into the white chocolate, divide the mixture into 10, and use 2 forks to roughly shape each one into a ball, then pop into the paper cases.
Now leave all the chocolates in a cool place to set for an hour (or in the fridge if you are in a hurry, in which case they will need at least 30 minutes).
When they have set, transfer the mi-cuit plums to the paper cases. Serve a mixture of the chocolates with coffee.
They will keep in a polythene container in the fridge for up to a week.
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