1 Melt the chocolate in a small pan over a medium heat, taking care not to boil. Preheat the grill to high. 2 Using a small brush, paint the melted chocolate on the inside of two paper or foil muffin cases, making sure the top is fairly thick. Place onto a plate and transfer to the freezer to set. 3 In a bowl mix the almonds, sugar, salt and water together. Sprinkle the mixture in a single layer onto a baking sheet and grill for 1-2 minutes, until browned and caramelised. 4 Reserving a few strands for a garnish, grate the orange into a large bowl. Pour in the double cream and orange liqueur. 5 Turn the almonds under the grill and return for another minute. Using an electric whisk, whisk the cream to soft peaks. 6 Check the chocolate cups and re-brush if necessary. Remove the almonds from under the grill. Sprinkle onto the chopping board and allow to cool. 7 Remove the chocolate cups from the freezer. Carefully peel the paper case away from the chocolate. Place one onto a serving plate. 8 Coarsely chop the caramelised nuts and stir into the orange cream. Spoon the orange praline cream into a piping bag and pipe into the chocolate cup. 9 Decorate with a dusting of cocoa powder, the reserved orange zest strands and a mint sprig. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 279 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 57.4mg||18 %|
|Sodium 51.5mg||2 %|
|Potassium 335.9mg||9 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 28.4g|
|Protein 7.3g||10 %|
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Calories per serving: 448
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