| 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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