This is my ultimate quick and easy pudding that never fails to impress. The perfect after dinner indulgence …or just a chocolatey pick me up to enjoy with your coffee.
Serving 10, you’ll need…
200g dark chocolate
100g milk chocolate
300ml double cream
1 small packet of macadamia nuts, roughly chopped, not too small
A large knob of butter
Large pinch of sea salt
Cocoa powder to dust
2 tubs of creme fraiche to serve (optional)
Baking parchment and a freezer proof rectanglar container
Put the cream, butter and salt into a saucepan over a low heat and allow the butter to melt into the cream.
Meanwhile, chop the nuts and break up the chocolate.
Once the butter has melted into the cream, turn off the heat and add in the broken up chocolate. Stir continuously with a spatula until all of the chocolate has melted and combined with the cream to form a silky smooth, glossy, dark mixture. Taste and add a little more salt if necessary.
Now stir in the chopped macadamia nuts. I’ve tried this recipe with different nuts and dried fruit but macadamia nuts are by far my favourite addition because they are the most densely crunchy and compliment the smooth chocolate truffle perfectly. Brazil nuts are a good alternative if you can’t get macadamias.
Pour the mixture into a rectangular dish or container, lined with baking parchment (I just scrunch a sheet up into a tight ball, then open it out into the container, pushing it into the corners). Ensure the mixture is level in the container and has filled into all four corners, then cover with a sheet of cling and put in the freezer for a minimum of 3 hours, until solid.
Later, remove from the freezer and turn onto a chopping board, peeling off the baking parchment. Using a large knife, slice into triangular shards, you should get between 10-12 including the edge pieces. Dust with cocoa powder and arrange on a plate, then cover and put in the fridge until you’re ready to enjoy them!