Saturday, August 20, 2011

Chocolate branch

14 oz (400 g) chocolate powder
2 teaspoons of bitter cocoa powder
4 tablespoons of chocolate liqueur
7 oz (200 g) soft biscuits
1/4 cup (0,5 dl) cream
3.5 oz (100 g) powdered sugar

For decoration:
7 oz (200 g) chocolate chips

Melt chocolate with the liqueur. Break soft biscuits to smaller parts. Beat cream with powdered sugar, then little by little stir melted chocolate and soft biscuits in it. Panel deep mold with foil, then pour the mixture into. Push with spoon to flatten the surface. Let it stand in refrigerator for at least 12 hours. Before serving, place the "branch" on the tray, remove foil, garnish with chocolate chips and sprinkle with powdered sugar.

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