Prep time: 15 Mins
250g Chocolate Biscuits
2tbsp Cocoa Powder
85g Unsalted Butter
65g Golden Syrup
100g Dark Chocolate (Melted)
Let us begin. In a large, sturdy mixing bowl pulverise the chocolate biscuits as finely as you can, then mix through the cocoa powder. Place a medium sized saucepan on a low heat, add the butter and golden syrup and let them slowly melt together. Once melted tip in the biscuits and mix for 30 seconds still on the lowest heat. Turn the heat off, mix again briefly, then it's time to decant to moulds. I use a 20 cup cake pop mould but if you have proper truffle moulds or little petit four moulds you can use those instead. Spoon the mixture into your moulds, then place in the fridge for 90 minutes to set. As I mentioned I end up with around 20 from the mixture but it doesn't matter if you have a few more or less. It all depends on your moulds!
Once set ease out of the moulds and drizzle with melted chocolate. Return to the fridge to set and they are ready. Clever you!
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