Layer three different textures of chocolate in one delicious dessert.
The ingredient of Two-tone choc shots
- 80g Double Chocolate Cookies
- 25g unsalted butter, melted
- 60g good-quality dark chocolate, chopped
- 80ml (1/3 cup) pouring cream
- 70g (1/3 cup, firmly packed) brown sugar
- 1 tablespoon golden syrup
- 125g good-quality dark chocolate, chopped
- 300ml pouring cream
The instruction how to make Two-tone choc shots
- Process the biscuits in a food processor until finely crushed. Add the butter and process until combined. Press onto a lined 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 until firm.
- To make the chocolate sauce, stir the chocolate, cream, sugar and golden syrup in a saucepan over low heat for 3-5 minutes or until the chocolate melts and the mixture is smooth. Transfer to a heatproof jug. Set aside to cool.
- To make the chocolate mousse, place the chocolate in a small heatproof bowl. Bring half the cream just 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 cool to room temperature.
- Meanwhile, use an electric beater to beat the remaining cream in a bowl until very soft peaks form. Quickly fold the cooled chocolate mixture into the cream. Divide among eight 100ml shot glasses. Place in the fridge for 2 hours or until set.
- Divide the chocolate sauce among the glasses. Break the biscuit mixture into pieces and arrange on top of the choc shots.
Nutritions of Two-tone choc shotsfatContent: