At our Term 4 Cooking Classes, we are making a holiday recipe each week for the kids to take home. This was today's recipe.
Ingredients:
- 200g
dark chocolate, chopped
- 700g
apple and cranberry cake
- 1/3 cup
orange juice
- 1/2 cup
icing sugar mixture, sifted
- 250g
white chocolate melts
- 40
assorted coloured mini jelly beans
Method:
- Place dark chocolate in a heatproof bowl over a saucepan of
simmering water. Stir until melted and smooth.
- Crumble cake into a large bowl. Add dark chocolate, orange juice
and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until
firm enough to handle.
- Roll level tablespoons of cake mixture into balls. Place on baking
trays lined with baking paper, flattening bases slightly so they sit on
trays. Refrigerate until firm.
- Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form 'custard' (see tip). Decorate with jelly beans
Tip - When topping puddings with 'custard', work in batches of 10 at a time so the 'custard' doesn't set before adding jelly beans.
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