Choc fruit and nut Christmas tree Recipe
Ingredients
130g (2/3 cup) Sunbeam Sultanas
Icing sugar, to dust
400g dark cooking chocolate, melted
125g whole blanched almonds
2/3 cup Sunbeam Apricots, halved
Choc fruit and nut Christmas tree Recipe
Method
Step 1
Draw a 16cm-diameter star on a sheet of non-stick baking paper. Draw 6 more stars, reducing the size by 1-2cm each time. Lay stars on baking trays.
Step 2
Place chocolate in a heatproof microwave-safe bowl. Heat on High/800watts/100%, stirring every 30 seconds, for 1-2 minutes or until melted. Add the almonds and dried fruit, and stir until well combined.
Step 3
Spread enough chocolate mixture over prepared baking paper to make 7 thick stars. Place in the fridge for 1 hour or until set.
Step 4
Heat the remaining chocolate mixture on High/800watts/100%, stirring every 30 seconds, for 1 minute or until softened.
Step 5
To assemble tree, place the largest star on a plate. Spoon 2 teaspoonsful of the chocolate mixture in the centre and top with the second largest star. Repeat, in order of size, until the smallest star is on the top. Place in the fridge until set. Dust with icing sugar.
Ingredients
130g (2/3 cup) Sunbeam Sultanas
Icing sugar, to dust
400g dark cooking chocolate, melted
125g whole blanched almonds
2/3 cup Sunbeam Apricots, halved
Choc fruit and nut Christmas tree Recipe
Method
Step 1
Draw a 16cm-diameter star on a sheet of non-stick baking paper. Draw 6 more stars, reducing the size by 1-2cm each time. Lay stars on baking trays.
Step 2
Place chocolate in a heatproof microwave-safe bowl. Heat on High/800watts/100%, stirring every 30 seconds, for 1-2 minutes or until melted. Add the almonds and dried fruit, and stir until well combined.
Step 3
Spread enough chocolate mixture over prepared baking paper to make 7 thick stars. Place in the fridge for 1 hour or until set.
Step 4
Heat the remaining chocolate mixture on High/800watts/100%, stirring every 30 seconds, for 1 minute or until softened.
Step 5
To assemble tree, place the largest star on a plate. Spoon 2 teaspoonsful of the chocolate mixture in the centre and top with the second largest star. Repeat, in order of size, until the smallest star is on the top. Place in the fridge until set. Dust with icing sugar.
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