Two-tone choc shots

Two-tone choc shots

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Layer three special textures of chocolate in one scrumptious dessert.

The ingredient of Two-tone choc shots

  1. 80g Double Chocolate Cookies
  2. 25g unsalted butter, melted
  3. 60g appropriate-excellent darkish chocolate, chopped
  4. 80ml (1/3 cup) pouring cream
  5. 70g (1/three cup, firmly packed) brown sugar
  6. 1 tablespoon golden syrup
  7. 125g properly-pleasant dark chocolate, chopped
  8. 300ml pouring cream

The instruction how to make Two-tone choc shots

  1. Process the biscuits in a meals processor till finely crushed. Add the butter and technique until blended. Press onto a covered baking tray. Cover with a sheet of baking paper. Use a rolling pin to roll until 3cm thick. Place in the fridge for 30 minutes or till firm.
  2. To make the chocolate sauce, stir the chocolate, cream, sugar and golden syrup in a saucepan over low heat for three-five mins or till the chocolate melts and the combination is smooth. Transfer to a heatproof jug. Set apart to cool.
  3. To make the chocolate mousse, region the chocolate in a small heatproof bowl. Bring 1/2 the cream simply to a simmer in a small saucepan over medium-low heat. Pour over the chocolate. Stir until chocolate melts and the mixture is smooth. Set aside to chill to room temperature.
  4. Meanwhile, use an electric powered beater to beat the last cream in a bowl until very soft peaks form. Quickly fold the cooled chocolate aggregate into the cream. Divide amongst 8 100ml shot glasses. Place within the fridge for 2 hours or until set.
  5. Divide the chocolate sauce among the glasses. Break the biscuit aggregate into pieces and set up on top of the choc pictures.

Nutritions of Two-tone choc shots

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calories: https://schema.org
calories: NutritionInformation

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