
Chocolate & salted hazelnut praline slice
Treat dinner guests to Tom Kerridge's divine chocolate and salted hazelnut praline for dessert. It could also be made in a small, round cake tin
- 100g unsalted butterplus extra for the tin
- 300g dark chocolate
- 200ml double cream
- cocoa powderfor dusting
- crème fraîcheto serve
For the praline
- sunflower oilfor the tin
- 200g caster sugar
- 100g whole blanched hazelnuts
Nutrition: Per serving (10)
- kcal499
- fat37g
- saturates19g
- carbs34g
- sugars32g
- fibre3g
- protein4g
- salt0.4g
Method
step 1
First, make the praline. Lightly oil a baking tray and set aside. Tip the sugar into a heavy-based pan with 3 tbsp water and warm over a low heat until the sugar has dissolved. Turn up the heat slightly and bubble until the sugar becomes a dark caramel, about 5 mins. Remove from the heat, then stir in the nuts and a generous pinch of sea salt and immediately pour onto the prepared baking tray. Carefully spread to an even layer using a silicone spatula and leave to cool completely.
step 2
When the praline is cold and brittle, break it into rough pieces. Snap off about 10 of the caramel-coated hazelnuts and set aside.
Tip the rest of the praline into a food processor and pulse to the texture of coarse breadcrumbs, then set aside.step 3
Butter a 900g loaf tin and line with a strip of baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Or, do this in the microwave in 20-second bursts. Once melted, remove from the heat and stir until glossy. In a separate bowl, whip the cream to soft peaks, then fold this through the chocolate mixture. Stir in most of the crushed praline, reserving about 4 tbsp. Scrape the mixture into the tin, smooth the surface and chill overnight until firm and set. Will keep chilled for up to two days.
step 4
Gently ease the set chocolate out of the tin onto a serving dish or board, then dust with cocoa powder and top with the reserved whole hazelnuts. Slice using a warm knife, then serve with dollops of crème fraîche and a sprinkling of the remaining crushed praline.