this month We' re mak­ing ... Dec­o­rated choco­late coins

Essentials (South Africa) - - FOOD NEWS -

These make great gifts or an af­ter- din­ner treat. Lightly grease a 24-hole mini-muf­fin tin. Melt 200g dark choco­late in a heat­proof bowl over sim­mer­ing water. Stir un­til smooth. Put a dessert spoon­ful of choco­late in the base of each mould. Firm up in the fridge, but make sure the choco­late is still a bit soft so that your top­pings stick. Add top­pings like pre­served ginger, dried rose petals, edi­ble gold leaf or nuts. Chill un­til set, then re­move from the moulds. Store in a cool place.

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