Choco­late hearts

Friday - - Recipe Cards -

Prep time: 30 mins Chill­ing time: 4 hours Serves 4-6

70g choco­late-chip cook­ies, pow­dered 50g dark choco­late, melted 50g but­ter, melted FOR THE FILL­ING 100g white choco­late, bro­ken into chunks 3 tsp gelatin pow­der 120g caster su­gar 1 cup cream cheese, soft­ened 1/2 tsp rose wa­ter essence 1 cup cream FOR THE TOP­PING 2 tsp gelatin pow­der 1/2 cup straw­berry purée 6 straw­ber­ries, sliced

METHOD

1 Mix to­gether pow­dered cook­ies, choco­late and but­ter in a blen­der un­til well com­bined. Line a 20 x 20cm cake tin with grease­proof paper and pour in mix­ture. Spread evenly and press it down. Re­frig­er­ate.

2 To pre­pare fill­ing, melt white choco­late in a bain­marie. Re­move from heat and leave to cool.

3 Put 3 tbsp wa­ter in a bowl, sprin­kle gelatin over and al­low to set. Microwave for 10 sec­onds or un­til gelatin has melted.

4 Beat to­gether choco­late, su­gar, cream cheese, rose wa­ter essence and cream in a bowl un­til well com­bined. Slowly add gelatin in a thin stream, stir­ring con­tin­u­ously. Pour over chilled base.

5 For top­ping, put 2 tbsp wa­ter in a bowl, sprin­kle gelatin over and al­low to set. Microwave for 10 sec­onds or un­til gelatin has melted.

6 Spoon straw­berry purée into a bowl, stir in gelatin and pour mix­ture over choco­late base. Spread evenly and re­frig­er­ate un­til set, 4 hours.

7 Cut cake into de­sired shapes, gar­nish with straw­berry slices and serve.

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