This is something I created for a school fundraiser, it went down really well! It's easy to make and it can be cut into bite sizes so you can get a lot of portions out of it. This is how it's done:
Ingredients
Chocolate Shortcrust Pastry for base (Store bought 'Careme')
3 blocks dark chocolate
600ml carton pouring cream
1 cup caster sugar
½ cup water
Peppermint essence
green food colouring
Method
Ok, now that you've decided to make it, there is no turning back... only chocaholics should proceed!
Firstly, cut thawed pastry to tin size &*blind bake on baking paper until cooked through.
Whilst pastry is cooling & hardening, prepare chocolate ganache in bain-marie (pot 'o' boiling water with metal bowl resting on pot - not allowing water level in pot underneath to touch the metal bowl above) by adding all the cream and 1½ blocks of the dark chocolate, stirring until melted & thick, add peppermint essence to taste.
Once pastry is crisp, pour ganache over pastry in tin. Refrigerate until ganache has set semi hard.
Melt sugar & water in a pot over heat, let boil away without stirring for around 10 minutes or until a drop of mix goes hard in glass of cold water. Then add peppermint essence to taste & green food colouring for a bright green look. Pour mix onto baking paper on a large plate and leave to cool completely & harden, smash with a hammer to create crystals.
Melt remaining chocolate over bain-marie & pour over chilled set ganache & smooth out with spatula or spoon. Sprinkle peppermint crystals over still warm chocolate. Refrigerate slice until chilled & hard.
Cut into any size shapes, triangles also work well & the size according to chocolate addiction.
Keep refrigerated.
Keep refrigerated.
*Blind baking is baking pastry before adding ingredients. This is done by baking pastry with baking paper on top covered in weighty legumes such as dry lentils, split peas or baking balls for around 15 minutes at 160 degrees C.
Rich, chocolately deliciousness!
What do you think?
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