Two tone choc shots

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How to make Two tone choc shots

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:10
  • Total Time : 0:45

Ingredients

  • 80g Double Chocolate Cookies
  • 25g unsalted butter, melted

Chocolate sauce

  • 60g good-quality dark chocolate, chopped
  • 80ml (1/3 cup) pouring cream
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 tablespoon golden syrup

Chocolate mousse

  • 125g good-quality dark chocolate, chopped
  • 300ml pouring cream

Method

  • Step 1 Process the biscuits in a food processor until finely crushed. Add the butter and process until combined. Press onto a lined baking tray. Cover with a sheet of baking paper. Use a rolling pin to roll until 3cm thick. Place in the fridge for 30 minutes or until firm.
  • Step 2 To make the chocolate sauce, stir the chocolate, cream, sugar and golden syrup in a saucepan over low heat for 3-5 minutes or until the chocolate melts and the mixture is smooth. Transfer to a heatproof jug. Set aside to cool.
  • Step 3 To make the chocolate mousse, place the chocolate in a small heatproof bowl. Bring half the cream just to a simmer in a small saucepan over medium-low heat. Pour over the chocolate. Stir until chocolate melts and the mixture is smooth. Set aside to cool to room temperature.
  • Step 4 Meanwhile, use an electric beater to beat the remaining cream in a bowl until very soft peaks form. Quickly fold the cooled chocolate mixture into the cream. Divide among eight 100ml shot glasses. Place in the fridge for 2 hours or until set.
  • Step 5 Divide the chocolate sauce among the glasses. Break the biscuit mixture into pieces and arrange on top of the choc shots.

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