| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Can’t, Cook, Won’t, Cook | 4 | servings | |
INGREDIENTS
| 100 | g | Plain chocolate |
| 75 | g | Blanched almonds |
| 2 | tb | Caster sugar |
| 1/2 | ts | Salt |
| 1 | tb | Water |
| 1 | Orange | |
| 300 | ml | Double cream |
| 3 | tb | Orange liqueur |
| Mint sprig | ||
| Cocoa powder | ||
| 1 | Orange; segmented |
INSTRUCTIONS
TO SERVE 1 Melt the chocolate in a small pan over a medium heat, taking care not to boil. Preheat the grill to high. 2 Using a small brush, paint the melted chocolate on the inside of two paper or foil muffin cases, making sure the top is fairly thick. Place onto a plate and transfer to the freezer to set. 3 In a bowl mix the almonds, sugar, salt and water together. Sprinkle the mixture in a single layer onto a baking sheet and grill for 1-2 minutes, until browned and caramelised. 4 Reserving a few strands for a garnish, grate the orange into a large bowl. Pour in the double cream and orange liqueur. 5 Turn the almonds under the grill and return for another minute. Using an electric whisk, whisk the cream to soft peaks. 6 Check the chocolate cups and re-brush if necessary. Remove the almonds from under the grill. Sprinkle onto the chopping board and allow to cool. 7 Remove the chocolate cups from the freezer. Carefully peel the paper case away from the chocolate. Place one onto a serving plate. 8 Coarsely chop the caramelised nuts and stir into the orange cream. Spoon the orange praline cream into a piping bag and pipe into the chocolate cup. 9 Decorate with a dusting of cocoa powder, the reserved orange zest strands and a mint sprig. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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