Mark Hix

Chocolate-Dipped Walnuts

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Preparation info
  • Makes about

    48 pieces

    • Difficulty

      Easy

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

These make perfect little Christmas treats to have with coffee or a tipple of Armagnac or Cognac. They are simple to prepare and can be made about a week ahead. Like all good things, they rely on the best ingredients - ideally freshly shelled walnuts, good dark chocolate and the finest cocoa powder.

Ingredients

  • 24 walnuts in the shell or 150 g good quality shelled walnuts
  • 200 g good

Method

Shell the walnuts if you’ve bought them in their shells. Break the chocolate into a heatproof bowl and place over a pan of simmering water until melted. Sift the cocoa powder onto a shallow tray and have another tray ready.

Dip the walnuts into the melted chocolate a few at a time, then remove with a fork, tapping it on the side of the bowl to encourage the excess chocolate to run back