CHOCOLATE INDULGENCE
Description
(makes 54 petit four size pieces)
Enjoy a little piece with coffee or pack into little tins to give as gifts.
INGREDIENTS
265g (1 + 2/3 cups) dark chocolate, preferably 70% (buttons or tablet roughly chopped)
100g (1/3 cup less 1 tbsp) sweetened condensed milk
20g (2 tbsp) butter
20ml (1 tbsp + 1 tsp) brandy
55g (1/3 cup) blanched almonds (toasted and roughly chopped)
265g (1 + 2/3 cups) white chocolate (buttons or tablet roughly chopped) 100g (1/3 cup less 1 tbsp) sweetened condensed milk
20g (2 tbsp) butter
20ml (1 tbsp + 1 tsp) Baileys Irish Cream
50g (1/3 cup) hazelnuts (toasted, peeled and roughly chopped)
METHOD
- Line an 18cm x 18cm square cake tin with aluminium foil and grease with baking spray or melted butter.
- To Make Dark Chocolate Layer: Place dark chocolate, condensed milk, butter and brandy into a saucepan and cook over a very low heat, stirring constantly, till mixture is smooth and well combined. Fold almonds into mixture and pour mixture into prepared tin. Refrigerate till firm.
- To Make White Chocolate Layer: Place white chocolate, condensed milk, butter and Baileys into a saucepan and cook over a very low heat, stirring constantly, till mixture is smooth and well combined. Fold hazelnuts into mixture and spread white chocolate mixture over Dark Chocolate Layer. Refrigerate till firm.
- Remove Chocolate Indulgence from cake tin and peel away aluminium foil. Cut into 2cm x 3cm rectangular pieces, wiping knife in between cuts.
- Served chilled or at room temperature.
- Wrapped in aluminium foil Chocolate Indulgence will store well in the refrigerator for 3-4 weeks