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Hazelnut and meringue chocolate brittle

  • 20 minutes, chilling time 2 hours
  • Makes 12-16
Hazelnut and meringue chocolate brittle

This is a quick and easy to make chocolate treat to serve with coffee. If you do not have the orange oil, use the grated rind of an orange.


  • 1 cup macadamia nuts
  • 1 cup hazelnuts
  • 50 grams (2-3) meringues, coarsley crushed
  • 200 grams white chocolate, chopped
  • 250 grams dark chocolate, chopped
  • few drops essential orange oil, optional


  1. Toast the nuts in a 180 degrees Celsius oven for 8 minutes or until golden in colour. The macadamia nuts, being larger, may take a little longer than the hazelnuts; allow about 10 minutes. Allow the nuts to cool. Rub the hazelnuts in a tea towel to remove the skins. Chop the nuts roughly and scatter over a baking paper-lined 20cm x 30cm slice tin. Crush the meringues and scatter over the nuts.
  2. Melt the chocolates in separate bowls. This can be done by placing the chocolate in a heat-proof bowl and placing over a saucepan of simmering water or by placing in the microwave on high power for about 3 minutes, stirring occasionally. Scent the dark chocolate with orange oil, if using.
  3. Pour the two chocolates over the nuts and meringue mixture and if wished shake to make a swirly pattern. Refrigerate until the chocolate has set, about 2 hours. Break into pieces to serve. Store in a cool place in an airtight container. If storing in the refrigerator, remove about 30 minutes before serving.

Cooks Tips

- Use the pre-bought meringues. Store any leftovers in an airtight container. They are ideal to serve with fruit and cream for a quick summer-time dessert. - Do not use orange essence as this will cause the chocolate to sieze.

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