- Step 1
Place the thin cream and milk in a saucepan over medium heat and bring to the boil. Remove from heat, then add the chocolate. Set aside for 5 minutes until the chocolate melts, then stir to combine.
- Step 2
Meanwhile, place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze dry, then add to the chocolate and milk mixture. Stir well to combine. Pour into a 1-litre (4-cup) dish. Set aside at room temperature to cool, then refrigerate for 2 hours until set.
- Step 3
Meanwhile, to make praline, place nuts on a non-stick baking tray. Place sugar and 60ml (1/4 cup) water in a pan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the walnuts to completely cover. Set aside at room temperature for 1 hour until firm. Break into rough shards and place in a food processor. Process until a mass of golden crumbs.
- Step 4
Place the base of the jelly mould briefly in warm water and turn out onto a serving plate. Cut into slices and serve with cream and sprinkle with the praline.