The world cel­e­brates choco­late day to­day – here are five ways you can, too

Friday - - Editor’s Letter -

It’s World Choco­late Day to­day. Here’s five ways to cel­e­brate it.


Prep time 30 mins Chill­ing time 1-2 hours Serves 6 200g Ro­many cream bis­cuits (choco­late-co­conut bis­cuits) 50ml but­ter, melted 250ml fresh cream 1 tsp vanilla essence or seeds from 1 vanilla pod 200g 70% dark choco­late, bro­ken into pieces 200g frozen rasp­ber­ries 1 tbsp ic­ing su­gar Co­coa pow­der and fresh rasp­ber­ries, to dec­o­rate Blitz bis­cuits in a blender to form fine crumbs. Add melted but­ter and blitz again un­til well com­bined. Press mix­ture into a 22cm loose-bot­tom tart tin and re­frig­er­ate. Pour half the cream and all the vanilla into a saucepan. Bring to the boil, re­move from heat and add choco­late. Stir un­til choco­late has melted and mix­ture is smooth. Trans­fer choco­late mix­ture to a bowl. Al­low to cool. Whip re­main­ing cream, fold into cooled choco­late mix­ture. Spread half the choco­late mix­ture over bis­cuit base and leave to set for a few min­utes. Crush rasp­ber­ries with a fork and stir through ic­ing su­gar. Spread rasp­berry mix­ture over choco­late layer. Top with re­main­ing choco­late mix­ture and chill tart for 1-2 hours un­til firm. Dust with co­coa, top with rasp­ber­ries and serve.


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