Liqueur Chocolate Pots
Search results for Liqueur Chocolate Pots
Ingredients
What you need
1 cup thickened cream
2 tablespoons hazelnut or coffee flavoured liqueur
225g CADBURY Baking Milk Chocolate Melts
3/4 cup sugar
Berries, for serving
1 cup thickened cream
2 tablespoons hazelnut or coffee flavoured liqueur
225g CADBURY Baking Milk Chocolate Melts
3/4 cup sugar
Berries, for serving
Liqueur Chocolate Pots
Search results for Liqueur Chocolate PotsIngredients
What you need
1 cup thickened cream
2 tablespoons hazelnut or coffee flavoured liqueur
225g CADBURY Baking Milk Chocolate Melts
3/4 cup sugar
Berries, for serving
1 cup thickened cream
2 tablespoons hazelnut or coffee flavoured liqueur
225g CADBURY Baking Milk Chocolate Melts
3/4 cup sugar
Berries, for serving
Elegant and easy chocolate and cream with a splash of liqueur.
Method
1. COMBINE the cream and brandy in a saucepan and just bring to a boil. Pour over the chocolate and whisk vigorously to combine. Pour into small heat proof serving glasses, cups or ramekins. Chill until firm.
2. HEAT the sugar in a saucepan and cook over a medium high heat without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Pour onto a baking paper lined baking tray and stand until toffee has set.
3. BREAK toffee into pieces and place into chocolate pots, along with some berries. Serve immediately.
2. HEAT the sugar in a saucepan and cook over a medium high heat without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Pour onto a baking paper lined baking tray and stand until toffee has set.
3. BREAK toffee into pieces and place into chocolate pots, along with some berries. Serve immediately.
