this recipe was created for a post-exam, rest 'n' relax dinner at unilodge with friends. it's an idea that sparked off from edmond's desire to use his bailey's (irish cream liqueur) for dessert and my suggestion of making tiramisu. we used 2 types of chocolate( actually, we used 3 different blocks of choc)..hence the name double chocolate.
this is really one of the easiest recipes to try, so have fun!
ingredients:
sponge fingers
dark chocolate ( i used lindt 70% and some other hunter valley brand.)
chocolate with nuts ( i used cadbury choc..i think the flavour was nutbreak)
irish cream (baileys)
1. melt the dark chocolate in a bain marie. then coat one side of the sponge fingers and leave it till chocolate hardens
2. soak the sponge fingers in irish cream ( the hardened chocolate layer helps retain the shape of the sponge fingers after soaking in all the irish cream). how long to soak and how much irish cream depends on your preference, but i'd not add too much till i becomes "overkill".
3. finally, melt the other chocolate with nuts and coat the other side of the sponge fingers. leave to dry and it's ready to eat!
tip: if the sponge biscuit/fingers are too huge, or if you need to serve a lot of guests, i suggest breaking them into halves.
No comments:
Post a Comment