- 4 tbsp icing sugar
- 2 tbsp cocoa powder
- 250 ml double cream
- 2 tbsp Frangelico liqueur
- 65 g hazelnuts, roasted and finely chopped
- 200 g Lindt EXCELLENCE 70% Chocolate, chopped
- To serve:
- 100 g Lindt EXCELLENCE 70% Chocolate
- 6 ready-made meringue nests
- 40 g hazelnuts, roasted and finely chopped
For the filling: sift together the icing sugar and cocoa powder in a medium sized mixing bowl and set aside.
In a separate bowl, whip the cream using an electric whisk until you have soft peaks. Beat in the cocoa mixture until blended. Fold in the Frangelico liqueur, followed by the hazelnuts. Cover and chill.
Put the chopped chocolate into a heat-proof bowl. Set over a saucepan of barely simmering water (don’t let the water touch the bowl) and stir until melted and smooth.
Line a baking sheet with greaseproof paper. Spread the melted chocolate across the tray using a palette knife (about 40 cm / 15-in long and 0.5 cm thick). Freeze the chocolate for 2 to 3 minutes or until pliable but not hardened and set.
Using a 10cm / 4-in biscuit cutter, cut out 6 rounds. Place onto a plate and put back in the freezer for 5 minutes or until set and hardened. Remove the discs and chill on a parchment paper-lined tray until ready to use. Reserve the remaining chocolate for another use.
To serve: using a vegetable peeler, shave flat thin shavings from 4 squares of the Lindt Excellence 70% bar away from you onto a parchment paper-lined plate. Chill until ready to use.
Place the set chocolate discs onto serving plates. Top with a meringue nest. Spoon the hazelnut cocoa cream into a piping bag fitted with your choice of nozzle and pipe swirls on top of the nests. Sprinkle with chopped nuts and chocolate shavings. Use the remaining 6 squares of chocolate to top each nest.