Ingredients

The following ingredients have 4 Servings
  • 125 g dark chocolate good quality
  • 300 ml Pauls lactose-free Zymil custard
  • 400 ml Pauls lactose-free Zymil regular thickened cream
  • 1 tbs Frangelico
  • 1 tsp gelatine
  • 1 tbs hot water
  • 2 tbs sugar
  • 1 tsp water
  • 4 hazelnuts roasted
  • 1/4 cup sugar
  • 1 egg white large
  • 40 g butter melted
  • 20 g plain flour sifted
  • 1 tbs hazelnuts finely chopped
  • 1 tsp cocoa optional

Instruction

  • Place the Pauls Zymil custard & chocolate in a double boiler over simmering water, heat until melted, set aside to cool.
  • Sprinkle the gelatine over hot water and stir to dissolve, add to chocolate mixture and stir, add Frangelico and mix to combine.
  • Whip 150 mls of cream and gently fold into cooled chocolate mixture, pour into serving pots, chill overnight.
  • Place sugar in a small saucepan, add just enough water to dampen, cook until golden and thick, allow to cool a little.
  • Place one hazelnut at a time, on a thin metal skewer, dip into toffee mixture, slowly lift from the pot to form a teardrop, repeat to form 4 teardrops. Hold upside down until set, place on a rack to cool.
  • Preheat oven to 180C, whisk sugar & egg white together, add melted butter, sift flour and stir to combine, allow to rest for 1 hour. Spread 1 cm strips of mixture onto a tray lined with a silicone mat, sprinkle with chopped hazelnuts (cooking one tuile at a time) bake until edges are a golden brown.While still hot, carefully lift the top edge and shape around a wooden spoon handle (practice makes perfect) or shape as desired.Cocoa may be added to the mixture to make chocolate tuiles.
  • To serve, whip the remaining cream, pipe on top of the chocolate pots, sprinkle with chopped hazelnut and arrange a toffee teardrop on top, serve with hazelnut tuiles.