Try this simple but gorgeous dessert recipe from chef Rachel Allen.


For the Praline:

  • 100 g caster or granulated sugar
  • 100 g hazelnuts

For the ice cream:

  • 600 ml double or regular cream
  • 100 g caster or granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 150 g dark chocolate (55–70% cocoa solids)


  1. First, make the praline. Line a baking tray with baking parchment and set aside. Place the sugar in a frying pan and scatter the hazelnuts over the sugar. Place on a medium heat, not stirring but swirling the pan every so often to caramelise the sugar evenly.
  2. Cook until the sugar has completely melted and is a deep golden colour. Swirl the pan again so that the hazelnuts are coated in the caramel.
  3. Transfer the coated nuts to the prepared baking tray and allow to cool completely.
  4. Once cool, break up the praline using your hands, then place in a food processor and whiz until it resembles coarse breadcrumbs.
  5. Next, make the ice cream. Whisk the cream until it is just holding a soft peak.
  6. Place in the fridge until later. Combine the sugar and 200ml (7fl oz) water in a small saucepan, then stir over a medium heat until the sugar is completely dissolved.
  7. Remove the spoon and boil the syrup until it reaches the 'thread' stage, 106–113°C (223–235°F).
  8. It will look thick and syrupy and when a metal spoon is dipped in, the last drops of syrup will form thin threads.
  9. Meanwhile, place the egg yolks in the bowl of an electric food mixer and whisk the egg yolks until pale and fluffy.
  10. When the syrup is at the correct stage, gradually, and on a slow speed, pour the boiling syrup over the egg yolks, whisking constantly.
  11. Once all the syrup is incorporated, turn the speed up to high, add the vanilla, and continue to whisk until the mixture is a thick, pale mousse. It will hold the figure of eight.
  12. While the egg mousse is whisking, place the chocolate in a heatproof bowl over a saucepan of water on a medium heat.
  13. Bring the water up to the boil, then take off the heat and allow the chocolate to melt slowly. Allow to cool slightly, then add some of the mousse to the chocolate and stir quickly, add more, then mix the two mixtures together thoroughly.
  14. Now, fold in the softly whipped cream. Place in a freezable container, cover and put into the freezer.
  15. After an hour and a half, as the ice cream is just beginning to set, stir in three quarters of the praline, then return to the freezer to set completely for about 6 hours or overnight. Serve with the remaining praline over the top.