• 200 g dark or milk chocolate (good quality only)
  • 150 g caster sugar
  • 1 floz water
  • 4 floz double cream
  • 20 hazelnuts (roasted and skinned)
  • 20 foil sweet/petite four cases


  • Melt the chocolate and remove from the heat.
  • Spoon into 20 foil cases, spread evenly up the sides with a small spoon or brush.
  • Place on baking tray and leave in a cool place until the chocolate has set.
  • Place the sugar and water in a heavy based saucepan on a moderate heat and allow to cook until the mixture begins to turn a caramel colour.
  • Carefully pour the cream into the sugar mixture. Take great care doing this as the mixture is extremely hot and may spit.
  • Take off the heat and whisk until smooth and pour into a bowl and allow to cool completely.
  • Spoon half a tablespoon into the base of all the foil cases.
  • Place a hazelnut in the centre of the caramel and then spoon enough caramel over the hazelnut to cover.
  • Freeze for 15 minutes.
  • Remove the chocolates from the freezer and spoon the remaining chocolate over the caramel and decorate with drizzled chocolate and gold dust (optional).