I CAN’T believe this is column No 40 already! I am truly enjoying sharing my recipes each week and if you have any kitchen questions or conundrums feel free to tweet me @markgreenaway
Makes approximately 60
500g dark chocolate (minimum of 70% cocoa)
250g chopped hazelnuts
250ml double cream
Large pinch of Hebridean sea salt
Seeds from ½ vanilla pod
400g dark chocolate to dip the lollipops
Melt the 500g of dark chocolate in a large bowl over a bain marie.
In a medium pot, bring the double cream to a gentle simmer.
Add the nuts, salt, vanilla to the cream.
Pour the cream mixture over the chocolate and mix together.
Pour the mixture into a container.
Leave to set in fridge.
Once set, roll the mixture into small uniform balls.
Push a stick into the centre of each ball.
Place the lollipops back in the fridge.
Melt the 400g of chocolate in a large bowl over a bain marie.
Dip each lollipop into the melted chocolate.
Store in the fridge.
Remove from the fridge ten minutes before serving.