Added by Chef Fabrizio | Mon 27 Aug 2012 @ 06:06
A well-none choclate dessert that can be re-invented many times. There are many unique flavours that you can put into this dessert that will lighten up your guests.
50g orange peel, from about 3 oranges.
125g shelled whole almonds
125g white sugar
100g dark chocolate
15g cocoa powder
1.Preheat the oven to 180 degrees Celsius.
2.Blanch the orange peel in boiling water until soft-this will take about three minutes. Drain and chop coarsely.
3.Blanch almonds in boiling water and rub off the skins. Chop the nuts fairly finely and roast on a baking tray until they just turn golden-about fifteen minutes.
4.Put almonds, sugar and orange peel in a large saucepan over a low heat. Stir with wooden spoon until the sugar melts. The mixture is ready when it does not stick to the insides of the pan and leaves it clean as you stir.
5.Let the mixture cool down until it is malleable, then work and roll into small balls on a cold surface.
6.Melt the chocolate in a bowl set over a pan of just simmering water and put the cocoa powder on a plate. Dip the nutty balls in the chocolate and finally roll them in the cocoa powder. Leave to set hard in the refrigerator.
Pre Time= 25- 30 min
Set time= overnight until it hardens