This is basically Toblerone in a bowl. It is seriously delicious and just the right kind of dessert for those languid Christmas days after a long lunch and a swim, when people come sniffing past the table again for a glass of sticky and a sweet little something. Plonk the bowl and a plethora of spoons on the table and call it done.
200ml thickened cream
450g dark chocolate, finely chopped
150g soft nougat, chopped into bite-sized pieces
Dutch cocoa powder, to dust
Toppings (all optional)
1 tbsp dried rose petals
¼ cup pistachio kernels, roughly chopped
a few crystallised violets
½ cup roughly broken meringue
1. Place the cream in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from heat. Add the chocolate and stir until the chocolate has melted and the mixture is smooth.
2. Pour into the serving bowl. Press the nougat pieces into the chocolate until completely submerged. Cover with clingwrap and chill for 4 hours or overnight, until set.
3. When ready to serve dust generously with cocoa powder. If adding toppings, toss the ingredients in a small bowl then arrange in a circle on the truffle surface.