400 gram
good quality dark chocolate (70% cacao), but you can also use semisweet for less
bitter taste (I used Ghirardelli semi sweet
chocolate)
200 ml
fresh cream (I used whipping cream)
liqueur of
your choice (I used Baileys mint)
cocoa powder to coat the
chocolate
Method:
-
Chop chocolate to smaller pieces so it'll be easier to melt them
-
Line a square tray (about 8") with baking paper
-
Heat cream til almost boiling. Off heat
-
Pour chocolate in it and stir til well combined. Add in liqueur
-
Pour into the tray and smooth the surface. Refrigerate til firm
-
Remove the firm chocolate from the tray and cut using warm knife
-
(I dipped the knife into warm water and tap dry for each cut I made)
-
Sprinkle sifted cocoa powder and serve it chilled
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