Thursday, September 3, 2015

Nama Chocolate by Angela Seah Thulin




Nama Chocolate by Angela Seah Thulin 
Lovely Nama Chocolate "Royce © Choco"
(no Liqueur)

Ingredients -
100g dark chocolate (70% or your choice)...
50g heavy cream
1 1/2 tbsp Cocoa powder

1. Using double boil method, melt the chocolate and heavy cream till smooth.
*Opt: Add liqueur of your choice. Do so only after chocolate and cream are combined.
2. Pour into mould, then refrigerate until firm between 4-6hrs or overnight.
3. Remove from mould, plate, sprinkle the cocoa powder and serve chilled.
*Best to consume within 2-3 days


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