|Vanilla sugar||75 Gram|
|Unsalted butter||50 Gram, softened|
|Double cream||50 Milliliter|
|Orange juice||1 Cup (16 tbs)|
|Plain chocolate||225 Gram, broken|
|Chopped pecans/Walnut halves||50 Gram|
|Dripping/Plain chocolate||175 Gram|
This soft and nutty chocolate confection is served in paper cases.
Beat the egg yolks with the sugar in a saucepan until light and pale.
Add the butter, cream; orange juice and orange rind to the egg mixture.
Stir the mixture over a medium heat until thick, but do not allow to boil.
Add the chocolate and the chopped pecans or walnuts and stir until the chocolate has melted Pour the mixture into a 20 x 25 cm/8 x 10 inch tin lined with non-stick silicone paper.
Allow the mixture to cool.
When set, turn out, remove the paper and cut into diamond shapes.
Line a tray with non-stick silicone paper.
Melt the dipping or plain chocolate.
With a dipping fork, dip one end of each diamond into the chocolate.
Allow the excess to drip away and wipe the bottom of the fork on the bowl's edge.
Let the diamond slide off the fork on to the paper to dry.