Epic Chocolate Dessert With A Sprinkle Of Nutty Praline… By Lucy Simmons

By lucy  , , , , , ,   ,

January 20, 2015

If you are feeling the need for a chocolate fix, this is the dessert for you, rich, smooth and packed with dark decadant chocolate, topped today with a simple and delicious nutty praline, served in groovy glasses. A perfect dessert to crown any meal.

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 8 Generous


35 Grams Cornflour

100 Grams Caster sugar

400 ml Whole milk

200 ml Double cream

170 Grams 70% Dark chocolate

1 Pinch Maldon sea salt

50 Grams Mixed nuts

75 Grams Sugar

Splash A little water


For The Chocolate Dessert.

1.  Place a heatproof bowl over a pan of gently simmering water and measure out the cornflour, sugar, milk and double cream, heat for about 15-20 minutes and stir regularly.  The mixture should start to get thicker and coat the back of the spoon.  Add the smashed chocolate and a touch of salt, whisking it all together, the mixture will become  thick and glossy and the kitchen will fill with the scent of dark chocolate.  Check the taste.  Remove from the heat and divide between 8 glasses.  Cool and refrigerate for 4 hours.

For The Nutty Praline.

1.  Gather all the nuts and roughly chop them, this can be done by hand or in a food processor.  Toast these nuts in a dry pan on a high heat for 3 minutes tossing and turning them.

2.  Line a baking tray with baking paper.  Add the sugar to a large pan with 25ml of water.  Heat gently until the sugar has dissolved then turn to a high heat so the sugar can bubble and boil.  When the sugar is bubbling and has turned a golden brown colour, add the nuts and stir.  When this mixture has turned a dark golden brown pour it onto the baking tray and spread with a knife- this process needs to be quick as the sugar sets very quickly.  When it has cooled, crush and place on top of the chocolate dessert.  Enjoy your chocolate fix.




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