Sample Recipes, Simple Essentials Chocolate. Copyright © by Donna Hay.
5 cups (1¼L/2 pints) water
1½ cups (260g/9 oz) brown sugar
1 cup (220g/7¾ oz) caster (superfine) sugar
11/3 cups (160g/5½ oz) cocoa powder
¼ teaspoon salt
220g (7¾ oz) dark chocolate, finely chopped
2 teaspoons vanilla extract
Place the water, brown sugar, sugar, cocoa and salt in a saucepan and bring to the boil, stirring to dissolve sugars. Remove from heat, stir through chocolate until smooth. Pour through a fine strainer into a bowl, stir through vanilla and set aside to cool slightly. Transfer mixture into an ice-cream maker and freeze according to manufacturer’s instructions.
400g (14 oz) dark chocolate, finely chopped
¾ cup (180ml/6 fl oz) (single or pouring) cream
cocoa powder, sifted for dusting
Place the chocolate and cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth. Pour the chocolate mixture into a 15 x 18cm (6 x 7 in) dish lined with non-stick baking paper. Place in the refrigerator for 2−3 hours or until set. Roll tablespoons of the mixture into balls and dust with the cocoa to serve.
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