Godiva’s Melting Pots

There is nothing like a warm chocolatey dessert and these gorgeous melting pots are from Life’s a Praline, a new book of 50 Godiva inspired recipes by Juliette Nothomb, a Belgian cookery write and children’s author.

Impress friends this weekend with your homemade version…

Serves 6

Ingredients
80g shelled hazelnuts
240g dark chocolate
100g butter + for greasing the tins
180g caster sugar
4 eggs
60g soft flour
6 Godiva pralines

Equipment
1 pie tin,
6 round cake tins of approx. 6cm in diameter
electric whisk,
food processor,
2 mixing bowls (one heatproof),
greaseproof paper,
large saucepan

Preparation time: 30 minutes (the day before)

Cooking time: 30 minutes

1. The day before, preheat the oven to 180°C/gas mark 6. Toast the hazelnuts on a pie tin until they begin to release a delicious aroma.

2. Melt the chocolate in a bowl placed over a saucepan of simmering water (bain-marie). Turn off the heat and add the butter.

3. While the mixture cools, cut 6 circles of greaseproof paper, the same diameter as the cake tins. Grease them well and stick the paper circles to the bottoms. Then grease the paper. Place the tins in the freezer.

4. Add the flour to the chocolate mix before adding the hazelnuts (which you will have ground in a food processor first) and the egg yolks.

5. Beat the egg whites until stiff and gradually add the sugar using a whisk. Stir into the dough.

6. Pour approx. 2cm of dough into the tins and freeze for 1 hour. Place the remaining dough in the fridge.

7. Place one praline on the frozen dough, cover with the remaining dough and freeze overnight.

8. Turn the oven to 180°C/gas mark 6. Place the frozen preparations in the oven and bake for 30 minutes.

9. Remove from oven, turn out while still hot and enjoy immediately. And that’s an order!