Millionaires Chocolate Pots with Toasted Hazelnuts
Millionaires Chocolate Pots with Toasted Hazelnuts
Never just the one pot
Chocolate, caramel and toasted hazelnuts, a difficult combination for me to just walk passed, and these little pots are so good i can never eat just one, so i have been known to hide an extra one (or two) ready to sneak off to eat them alone, in a quiet room whilst watching something on a box set.
Shhh, don’t tell the lovely Mr G.
As with most of my recipes, you can adapt it a little to suit you and your family .
The lovely Mr G is a big fan of raisins, me not so much, so i’ve made these with rum soaked raisins as an extra layer between the caramel and the chocolate.
Adding extra toasted hazel nuts in the middle is always an option , or adding a little alcohol into the chocolate layer can give it an extra oomph, whatever you decide to do with it, i’m sure that everyone will be extra happy with the unctuous, decadent and fabulously creamy mouth feel that it gives.
Go on, give it a go and let me know how it goes!
Enjoy your sweet life.
Millionaires Chocolate Pots with Toasted Hazelnuts
Serves 4
What You Need
200 ml Double Cream
100g Dark Chocolate, chopped
2 Large Egg Yolks - See Tip Box
40g Light Brown Sugar
80g Hazelnuts - Toasted and skins removed - See Tip Box
150g Canned Dulce De Leche or Caramel Sauce
Large pinch of sea salt
How It’s Done
Caramel Layer
Mix the sea salt into the the caramel
Divide the caramel mixture between 4 serving pots
Chill in the freezer until the mouse is made
Toast the hazelnuts for extra flavour and crunch
Mouse
Put the cream into a small saucepan and bring to the boil
Remove from the heat mixed the chopped chocolate and stir to melt.
Place the egg yolks and sugar in a bowl and beat using an electric hand mixer for 3 minutes until the mixture is light and fluffy and holds its shape.
Gradually pour in the chocolate cream, whisking continuously until fully combined.
Spoon the mouse over the caramel.
Serve or keep chilled up to 2 days
To serve -Roughly chop the prepared hazelnuts and sprinkle on the top and add an extra sprinkling of sea salt if you want.
Tip Box
Eggs – Don’t waste the egg whites. Freeze them until you’re ready to use them.
Toast the hazelnuts - Place the hazelnuts onto a baking tray and place them into a hot oven for about 10 minutes. Remove them from the oven and while they’re still hot, wrap them in a clean t-towel and rub hard until the skin rubs off. Wait for them to cool then use how you like.
Lots of toasted hazelnuts for added crunch
