Name: Chocolate Brownie Thins with Chocolate Praline Ice Cream
Yield: Serves 10–12, with about 32 brownies
Cuisine: United Kingdom
Ingredients: 150 g/5 oz hazelnuts, roasted, skinned and crushed; 375 g/12 oz bitter chocolate, broken into pieces; 125 g/4 oz plain flour; ¼ tablespoon vanilla essence; 500 g/1 lb caster sugar; 175 g/6 oz almonds, blanched, skinned, flaked and dry-fried until golden; a few drops of vanilla essence; 6 tablespoons water; 4 eggs; 175 g/6 oz sugar; vanilla essence; 600 ml/1 pint whipping cream; 175 ml/6 fl oz water; 175 g/6 oz caster sugar, plus 2 teaspoons extra; 300 g/10 oz butter; 125 g/4 oz cocoa powder; ¾ teaspoon instant coffee granules

Preparation info

Serves
10–12
, with about 32 brownies

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

300 g/10 oz butter
125 g/4

Europe
United Kingdom
Dessert
England
Vegetarian

Method

To make the praline, melt the sugar with the water in a pan over high heat. When bubbling, add the vanilla. Mix in the almonds, then spread over a greased baking sheet and cool.

To make the ice cream, melt the chocolate in a bowl over hot water. Dissolve the coffee and 175 g/