This recipe was developed by Matt Parish of Dunnolly Estate in Waipara Valley to match with their wines.
- Beat cream until it forms soft peaks.
- Beat egg whites and add sugar to form stiff peaks.
- Melt chocolate gently over double boiler. Allow to cool and fold through cream into chocolate, then add yolks, brandy and hazelnuts.
- Fold in whites and pour into moulds.
- Refrigerate until set.
Check out Ray McVinnie's video on 'How to make chocolate shards'