1 Start by making the nut clusters. Place the sugar and water in a pan and leave to melt over a low heat. 2 Add the hazelnuts and simmer for 1-2 minutes until the nuts turn golden. Melt the chocolate in a pan over a low heat. 3 For the Mint Creams: Separate the egg and drop the white into a large bowl. Sieve in the icing sugar and mix to a smooth mixture. Add the peppermint essence to taste. 4 Spoon teaspoons of the nut mixture into six petit four cases. Leave to cool. Turn the mint cream mixture out and roll into six balls approximately 2.5cm/1". Place into petit four cases. 5 For the Coconut Creams: In a bowl mix together the dessicated coconut with the condensed milk, icing sugar and a few drops of red food colouring. Roll the mixture into six 2.5cm/1" balls and place into petit four cases. 6 Spoon the melted chocolate into a greaseproof piping bag. Make a small hole at the pointed end of the bag. Pipe your choice of chocolate design over the peppermint and coconut creams and nut clusters. Transfer to the serving plate. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (821g)|
|Recipe Makes: 1|
|Calories from Fat: 1073 (31%)|
|Amt Per Serving||% DV|
|Total Fat 119.2g||159 %|
|Saturated Fat 56.8g||284 %|
|Monounsaturated Fat 45.9g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 247.5mg||76 %|
|Sodium 243.8mg||8 %|
|Potassium 1581.5mg||42 %|
|Total Carbohydrate 598.8g||176 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 588.1g|
|Protein 32.2g||46 %|
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Calories per serving: 3488
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