chocolate-nut tureen

Name: chocolate-nut tureen
Cook time: 30 min
Total time: 30 min
Yield: 18
Ingredients: 100 g Hazelnut kernels; 100 g Pistachio kernels; 100 g Sugar; 300 g Milk chocolate; 200 g Butter; 100 g Whipped cream; 2 TABLESPOONS Caramel syrup; 300 g Dark chocolate; 1 TEASPOON Cinnamon; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 18

100 g Hazelnut kernels
100 g Pistachio kernels
100 g Sugar
300 g Milk chocolate
200 g Butter
100 g Whipped cream
2 TABLESPOONS Caramel syrup
300 g Dark chocolate
1 TEASPOON Cinnamon
baking paper

Directions

1
Spread the nuts on a baking tray and roast them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 8 minutes, take them out and place them on a flat plate covered with baking paper.
2
Let it cool down. Coarsely chop 2/3 of the nuts. Boil down the sugar and 2 tablespoons of water in a pan to a golden brown caramel. Pour over the nuts immediately and let them cool down.
3
Coarsely chop the milk chocolate and melt it with 100 g butter, 50 g cream and 1 tablespoon syrup over a warm water bath while stirring. Coarsely chop dark chocolate as well and melt with the remaining butter, cream, syrup and cinnamon while stirring occasionally.
4
Remove both mixtures from the water bath. Stir one half of each chopped nut into the chocolate mixture and let it cool down for about 20 minutes.
5
In the meantime, cut off a long strip of baking paper about 10 cm wide. Place it in a box mould (8 x 25 cm) so that the ends look over the edge of the long side of the mould. Fill both chocolate masses alternately spoon by spoon into the mould and smooth them down.
6
Cover and leave to cool for approx. 1 hour. Remove the terrine from the pan with the help of the baking paper strip and turn it over onto a cake plate. Decorate with the caramelized nuts.