About this recipe:Simple to prepare at home and easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version.
50g (2 oz) hazelnuts
125g (4¼ oz) plain chocolate, chopped
4 eggs, separated
125g (4¼ oz) honey
350ml (12 fl oz) double cream
1 teaspoon vanilla extract
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 160 C / Gas mark 3.
Spread nuts on a baking tray and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks.
Line a 20cm (8 in) square tin with foil.
In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared tin.
Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.