Recipes: Chocolate pots with caramelised

Chocolate pots with caramelised hazelnuts

Finish off a tapas menu with Opera Tavern head chef Ben Tish's rich and nutty indulgent chocolate dessert

Ingredients

  • 110g dark chocolate , chopped (Ben uses Amedei)
  • 110g unsalted butter
  • 5 eggs , 3 whole, plus 2 yolks
  • 70g golden caster sugar
  • 25g hazelnuts
  • icing sugar , to serve
  • orange zest curls, to serve (optional)

    Method

    1. Melt the chocolate and butter in a bowl over a pan of barely simmering water. Whisk the eggs, egg yolks and sugar in a mixer until light and frothy. Add the chocolate and mix well. Divide between 6 serving dishes and chill until ready to eat.
    2. Sift the sugar in to a non-stick frying pan. Add the hazelnuts and cook over a medium heat, shaking the pan until the sugar has turned golden brown and the nuts are evenly coated. Tip the nuts onto a tray to cool. Chop the cooled nuts, then sprinkle over the pots. Serve with a dusting of icing sugar.

    PER SERVING

    382 kcalories, protein 7g, carbohydrate 20,8g, fat 30,7 g, saturated fat 15g, fibre 1,3g, salt 0,12 g