makes
8-10
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
8-10
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp hazelnuts, roughly chopped
- ½ tsp caster sugar
- 100 g good-quality dark chocolate
- 2 tbsp shelled pistachios, roughly chopped
- 2 squares of good-quality store-bought rose Turkish delight (see Note), roughly chopped
- sea salt flakes, to sprinkle
Chilling time 20 minutes
Instructions
Preheat the oven to 180°C.
Place the hazelnuts on a baking tray lined with baking paper. Roast for 2 minutes or until golden. Remove from the oven and scatter over caster sugar. Roast for a further 1 minute or until caramelised. Remove from the oven. Set aside.
Roughly break up the chocolate and place in a heatproof bowl. Set the bowl over a saucepan of simmering water – don’t let the bowl touch the water – and heat until the chocolate is smooth and melted. Remove from heat.
Line another baking tray with baking paper. Spoon 8 cm round disc shapes of chocolate onto the baking paper. While the chocolate is still warm, sprinkle over the hazelnuts, pistachios, Turkish delight and some sea salt flakes.
Place the tray of chocolates in the fridge and chill for 15-20 minutes or until set, then carefully transfer to a serving plate. Serve.
Note
• Rose Turkish delight is available from selected delis and specialty food shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
