Dorset-based chef Lesley Waters is urging people to sign up to this autumn’s biggest foodie event – the Great Wessex Dinner on Saturday, October 4.
This mammoth fundraiser asks people to host a dinner party to raise money for two children’s hospices – Julia’s House, of which Lesley is a patron – plus Naomi House and Jacksplace.
Here, Lesley provides some inspiration for the all-important pudding course with her recipe for posh fruit and nut chocolate slab.
Posh Fruit and Nut Chocolate Slab
- 600g (1lb 5oz) dark chocolate
- 85g (3oz) milk chocolate
- 55g (2oz) white chocolate
- 50g (1¾ oz) hazelnuts, toasted
- 50g (1¾ oz) pistachio nuts
- 50g (1¾ oz) selection dried cherries and berries
Line a baking tray with baking parchment.
Place the dark chocolate, milk chocolate and white chocolate into separate heatproof bowls. Place each bowl over a pan of simmering water and stir with a spatula until the chocolate has melted. Remove from heat and leave to cool for five minutes.
Pour the dark chocolate onto the tray and smooth out with a spatula.
Using a teaspoon, drizzle over the milk chocolate and swirl into the dark chocolate.
Then decorate the surface with the nuts and fruit.
Make a paper cone with parchment paper and half fill with the melted white chocolate. Pipe the chocolate over the top of the fruit and nuts and leave to set.
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