chocolate shortbread slice

  • ⅓ cup (80ml) single (pouring) cream
  • 450g dark chocolate, chopped 
  • 130g butter, chopped 
  • 250g store-bought shortbread biscuits, roughly chopped 
  • cocoa, for dusting
  1. Place the cream, chocolate and butter in a saucepan over low heat and stir until melted and smooth. 
  2. Place the biscuits in a mixing bowl, pour over two-thirds of the chocolate and stir to coat. Spoon into a 20cm-square tin lined with non-stick baking paper and pour over the remaining chocolate mixture. Tap the sides of the tin to remove any bubbles. Refrigerate for 3 hours or until set. Remove from tin, dust with cocoa and cut into squares to serve. Makes 16.
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