Two-tone choc shots

Two-tone choc shots


Layer three different textures of chocolate in one delicious dessert.

The ingredient of Two-tone choc shots

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

The instruction how to make Two-tone choc shots

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 shots



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