Stuffed Tomatoes with a Cheeky Chocolate Twist

Serves: 4
Ease of preparation: Very Easy
Preparation time: 30 mins

Ingredients

• 5 Medium Tomatoes


• 2 Large Tomatoes 20g Red Rice


• 20g Wild Rice


• 3 Spring Onions


• 15g Pine Nuts


• 40g Hotel Chocolat Bitter Chocolate and Black Truffle Salsa


• 1 tablespoon Hotel Chocolat Cocoa nib Balsamic Vinegar


• Salt


• Pepper

1. Add the red and wild rice to boiling water and then simmer for 20 minutes.


2. Remove the skin from all of the tomatoes by placing them in to a bowl of boiling water for one minute and then immediately putting them in to iced water. The skin should now be very easy to peel off.


3. Slice the big tomatoes in to quarters, de-seed and then cut in to very small cubes.


4. Slice the top off the tomato and put to one side. Scoop out the inside of the tomato and discard.


5. Thinly slice the spring onion.


6. Roast the pine nuts by placing them into a hot frying pan and keep them moving around until they are a rich, golden brown colour.


7. Mix together the chopped tomatoes, spring onions, black truffle & chocolate salsa and Cocoa Nib Balsamic Vinegar and add the cooked rice. Season to taste.


8. Stuff the tomatoes with the mixture and top with the tomato lids.

These striking Stuffed Tomatoes, crammed with wild rice, red rice, tomatoes and our distinctive black truffle and chocolate Salsa, are perfect for any morning brunch or balmy summer evening.