Who doesn’t like the combination of chocolate and nuts? These dairy-free Chocolates with Hazelnut Ganache Centre are delicious. They are also easy to make. You only use the microwave to melt our award-winning Oat Mylk Chocolate Chips, so no tempering is required. If you haven’t tried making your own handmade chocolates then it’s the time to give it a go. They also make the prettiest of gifts, ideal for Christmas, Valentine’s or Mother’s Day (you can use a heart mould or a rectangular as we’ve done here). You don’t want to give them away? We don’t blame you! They are a scrumptious after-dinner treat for any day.
If you or your recipient have a nut allergy, have a look at our Dark Chocolates with Orange Centres recipe. Or replace the hazelnuts in this vegan Chocolate with Hazelnut Ganache Centre recipe with Food Thoughts Roasted Cacao Nibs– they are nut free and 100% plant based. Not sure what these are? Read our blog on cacao nibs.
You will need
- FOR THE CHOCOLATE SHELLS & DECORATION
- 100-150g Food Thoughts Luxury Dark Chocolate Chips (depending on moulds' size)
- FOR THE GANACHE FILLING
- 75g Food Thoughts Oat Mylk Chocolate Chips
- 90ml double cream
- Hazelnuts (to taste) - finely chopped or whole if you wish to put one in the middle
- Food Thoughts Roasted Cacao Nibs
HAZELNUT GANACHE FILLING: Place the chocolate chips in a heatproof bowl. Heat the cream until it is just about to boil and then pour over the chocolate. Leave it to sit for a few minutes and then stir with a whisk until fully melted and combined. Stir in the chopped hazelnuts. Put the mixture aside until cool and it starts to thicken but it should still be pourable. Now prepare your chocolate shells.
PREPARATION FOR CHOCOLATE SHELLS: Put your mould in the freezer for 5 minutes. Prepare your work area by putting a large baking tray (lined with greaseproof paper) on the work surface with a wire cooling rack sitting over top (this will be used to catch the excess chocolate). Have a spatula with a straight edge or cake edge tool to hand (if you don't have these - use a ruler). Make sure there is a flat space available in your freezer.
MAKE THE CHOCOLATE SHELLS: Put the chocolate chips in a microwaveable jug or bowl. Melt in the microwave in 30 second increments until all are melted and smooth. Do not over cook - remove when there are still small pieces of chocolate unmelted and stir until these are fully incorporated. Fill your mould with melted chocolate so each compartment is about half full. Shake and roll the mould so that the chocolate covers all the insides. Place the mould upside down on the cooling rack to allow excess chocolate to drip out. After a couple of minutes you are ready to turn them the right way up. Run a straight edged tool, spatula (or ruler) across the top to scrape the excess chocolate from the top of the tray. Put the mould in the freezer until the chocolate is completely set (5-10 minutes). Remove chocolate shells from the freezer. If you find that some of the sides are not coated properly then simply add a little more chocolate to patch it up (you could use your finger for this or a pastry brush).
FILL THE CHOCOLATE SHELLS with the ganache and, if you wish, place a whole or half nut in the middle. Make sure that the edges of the chocolate shells are clean, clear of chocolate drips and filling to allow the top adhere at the next stage. Place the mould back in the fridge or freezer until completely set.
If your melted chocolate in the jug has solidified, then put it back into the microwave to be remelted. You can also collect the drips from the baking tray and add this to the same jug to avoid wastage. This chocolate will be used to cap your chocolates.
Remove the mould from the freezer and pour the melted chocolate over the tops to seal. Use the scraping tool, once again, to remove excess chocolate. Return the chocolates to the freezer. Once the tops have set, pop the chocolates out of the mould.
Dot a little more melted dark chocolate to the top of your chocolates and then sprinkle some Roasted Cacao Nibs on top as decoration. Return the completed chocolates to the fridge until required.