Ingredients 
For the Chocolate Hearts Shells
  • Divine White Chocolate with Strawberry 100g
  • Divine White Chocolate 100g
For the Filling
  • Joe & Seph's Prosecco Caramel Sauce 50g
For the Hazelnut Praline
  • Fairtrade Caster Sugar 50g
  • Roasted & Skinned Hazelnuts 30g

Makes about: 16 Chocolate Shells Prepare: 1 hour Chill: 1 hour Piping: 10 min

For the Praline

1.    Heat the oven to 170 degrees and roast the hazelnuts for 10 minutes. Allow to cool, rub together and remove skins.

2.    Place the caster sugar and hazelnuts in separate bowls.

3.    Place a saucepan on a medium to high heat, carefully sprinkle the sugar in the pan one layer at a time. Repeat until it’s finished. It will turn into caramel fairly quickly and you want a golden colour, be careful it doesn’t get too dark.

4.    Add the hazelnuts, stir to combine then remove from the heat and transfer to a greaseproof sheet.

5.    Allow to cool and in a food processor blitz intermittently until it’s a nice crunchy consistency.

 

 

For the Chocolate Shells

1.    Using a clean dry brush, dust the heart mould with gold dust.

2.    Fill a piping bag with Joe & Seph’s Prosecco Caramel sauce. Place in cup and set aside.

3.    Using a serrated knife chop the Divine White and Divine White with Strawberry bars and set aside.

4.    Using the bain marie method, place 100g of Divine White Chocolate with Strawberry and 40g of the Divine White chocolate in a bowl and melt until it is silky and shiny –If you have a thermometer it should read 46 degrees.

5.    Remove from heat and using a spatula, stir in the remaining chopped 60g of White chocolate.

6.    Stir vigorously for at least 3-4minutes to cool down the chocolate.

7.    Place back on the cooling heat to raise the temperature back up.

8.    Meanwhile place a baking mat on your surface. Remove the chocolate and carefully fill each heart in the mould, then quickly pour out on to baking mat. Tap the base to ensure no excess remains. Repeat again. Then scoop the remaining back into the bowl set aside.

9.    Place a small amount of praline inside the shells, then pipe the filling to just under halfway any more than this and the shells may leak or not seal.

10.  Seal the shell with the remaining tempered chocolate.

11.  Allow to set and place in the fridge for an hour.

12.  Tap out and enjoy with a glass of summer Prosecco.

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