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Recipe

Frangelico chocolate pots with hazelnut shortbread cigars

This naughty chocolate pot recipe is paired with nutty shortbread cigars for dipping. A splendid treat on a cold winter’s night

Sep 13, 2016 1:29am
By Fiona Hugues
  • 24 hrs preparation
  • 35 mins cooking
  • Makes 6
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Ingredients

Hazelnut shortbread cigars
  • 90 gram skinless roasted hazelnuts
  • 250 gram butter, softened
  • 1/2 teaspoon vanilla paste
  • 1 cup icing sugar
  • 1 cup cornflour
  • 1 3/4 cup flour
Frangelico chocolate pots
  • 500 millilitre cream
  • 1 1/2 x 250g bars Whittaker’s Creamy Milk chocolate, broken up
  • 4 large free-range egg yolks
  • 2 tablespoon butter
  • 5 tablespoon Frangelico liqueur

Method

  • 1
    Heat oven to 160°C fanbake. Place nuts in a food processor and chop until finely ground.
  • 2
    Beat butter, vanilla paste and icing sugar together until light and fluffy. Add hazelnuts and sift in cornflour and flour.
  • 3
    Carefully mix to make a firm dough. Dust bench with a little flour to avoid sticking then roll the dough into 10cm x 1.5cm ‘cigars’ and place on a baking paper-lined tray.
  • 4
    Bake for 25 minutes until lightly golden brown. Allow to cool and then place in an airtight container. The cigars will keep for up to two weeks.
  • 5
    For the chocolate pots heat the cream in a pan until almost boiling, remove from heat and add the chocolate. Set aside to allow chocolate to melt.
  • 6
    After 5 minutes sitting time, stir the cream mixture to incorporate the chocolate. Whisk the egg yolks and add to the cream mixture along with the butter. Add the Frangelico and stir to thoroughly combine.
  • 7
    Pour chocolate cream into six serving cups or 12 demitasses, cover with plastic wrap and refrigerate overnight to thicken.
  • 8
    Serve chocolate pots with shortbread cigars for dipping. (The pots will keep in the fridge for 2-3 days.)

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