Method
- Combine egg yolks and sugar in a heatproof bowl over simmering water. Whisk the egg and sugar together while heating, for about 10 minutes. Add most of the Hazella chocolate (reserving 12 squares to decorate) and stir until melted into egg mix. Allow to cool slightly.
- Gently fold the mascarpone into the chocolate mix and set aside.
- Mix the coffee and Frangelico together in a bowl. Dip the biscuits into the liquid and immediately transfer to serving glasses or ramekins. Spoon some of the chocolate mix into each glass, then scatter over some chopped hazelnuts. Repeat the process and refrigerate until ready to serve (approximately 1 hour).
- Before serving, dust with cocoa powder and scatter over extra chopped, roasted hazelnuts. Place two squares of Hazella chocolate on each and serve.
Photography by Josh Harvey.
Chocolate used
Hazella
View chocolate
Reviews (2 ratings)
Rated 4 out of 5
K
Rated 5 out of 5
Made this at Christmas and it was a hit! Not too sweet, but a nice twist on the old classic with the Hazella chocolate. … see more
Hannah
Rated 3 out of 5
Looks cool and easy to make. But very bland tasting....feels like it needs more sugar or vanilla?
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