Espresso hazelnut ripple

Why buy branded boxed chocolates to serve after dinner when Annabel Langbeins recipe is so easy?
By Annabel Langbein
Espresso hazelnut ripple
  • Rating:
  • Serves: 10-12
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus chilling
  • Effort: easy


  • 190 g shelled hazelnuts, or other nuts
  • 375 g good quality white chocolate
  • 375 g good quality dark chocolate
  • 2 tsp finely ground espresso coffee beans


1. Preheat the oven to 180C/160C fan/Gas 4. Line a shallow baking tray or roasting tin measuring at least 35 x 25cm with baking paper and set aside.

2. In another baking tray, roast the hazelnuts for 12-15 minutes or until they are fragrant. Allow to cool, then rub off the loose skins in a clean tea towel. (Dont worry about doing a perfect job they dont need to be fully skinned).

3. Place the white chocolate in a double boiler or microwave and melt (if using a microwave, heat for about 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth).

4. Melt the dark chocolate in a separate bowl, using the same method (it tends to take a little longer).

5. Mix most of the hazelnuts into the melted white chocolate. Use a pencil to roughly mark 5 long rows onto the lined tray, then spread the white chocolate mixture into the 2nd and 4th rows. Sprinkle on the extra nuts where needed.

6. Mix the ground coffee into the melted dark chocolate and spread this mixture into the other 3 rows.

7. Pull a knife across the rows 3 or 4 times each way to create swirls then chill until set.

8. Cut or break the chocolate into chunks and serve on a platter with hot coffee, or with some fresh berries.

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