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Annabel Langbein: The Free Range Cook: Through The Seasons


Espresso Hazelnut Ripple

Annabel Langbein: The Free Range Cook on TV ONE

This is one of the most wonderfully indulgent treats I've ever created for after dinner.

Prep time 15 mins + chilling
Cook time 15 mins (roasting the nuts)
Serves 10-12

1 1/4 cups shelled hazelnuts or other nuts
375g white chocolate
375g best quality dark chocolate (eg Callebaut or Valrhona)
2 tsp finely ground espresso coffee beans

Line a shallow baking tray or roasting dish measuring at least 25 x 35cm (10 x 14 inches) with baking paper.

Roast the hazelnuts at 180C/350C for 12-15 minutes until they smell aromatic. Cool and then rub off the loose skins in a clean tea towel (don't worry about doing a perfect job - they don't need to be fully skinned).

Place the white chocolate in a double boiler or microwave proof bowl and cook  until melted , about 2 minutes, stirring after 1 minute and then after every 30 seconds until it is melted and smooth.

Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer.

Mix most of the roasted hazelnuts into the melted white chocolate. Roughly mark 5 long rows on the baking paper. Spoon the white chocolate mix into the 2nd and 4th rows, spreading it out to fill the rows evenly. Sprinkle extra nuts where needed.

Mix the ground coffee into the dark chocolate. Spoon this mixture into the other 3 rows and spread it out evenly. Pull a knife across the rows 3 or 4 times each way to create swirls.

Chill until set and then break into chunks. Serve on a platter or accompany with fresh berries.