Its 4 layers in a ramekin; hazelnut paste & chocolate & popping candy, dark choc mousse, white choc mousse, cherry & vanilla sauce with a cherry on top. It never fails to raise a smile!
This dessert has been picked up by the chef for my wedding day in a couple of months for 100 people; it impressed him when he tasted it, I hope it will impress you too. It easily retains its pop for at least 5 days. The oil in the nuts and choc seem to prevent the candy from popping until eaten.
What makes it the ultimate summer Seriously From Waitrose dessert?
In the winter (as per recipe given) I make the mousse more like a thick ganache, in the summer I use a lighter mousse.
Its indulgent, children, adults and grandparents all love it. And it always brings a huge smile to peoples faces when the popping starts. Email me for more details on the recipe, was hard to squeeze into 500 characters! It can also be adapted for popping ice cream nuggets (lasts 3-6 months frozen)
all organic where possible, makes 10
750ml double cream
160g white choc
190g dark choc
65g strawberry popping candy
150g toasted hazelnuts
1 1/2 tsp mixed spice
1 vanilla pod
1 1/2 tins cherry pie filling
1 1/2 dsp sugar
1 1/2 tsp vanilla extract
optonal: pinch of salt to taste in nut mixture
blend nuts to smooth oily butter
mix in 70g dark choc
add mixed spice
beat until pliable paste
gently mix in candy (mixture MUST be cold to prevent popping)
put mixture into ramekins
chill 30 mins
bring 1/4 cream to boil, add remaining dark choc, sugar
cool, fold in 1/4 cream whipped
add to ramekin
repeat for white choc
add whole cherry on top
reduce cherry liquid with vanilla pod
cool, pour over ramekin
extra touch: finely slice reserved vanilla pod to give cherry stalk