So Monty Bojangles sent me some "Flutter Scotch" to review. Basically they're truffles. And they're absolutely fabulous. Top quality chocolate. Something you want after a fab meal. I made this for the house and we've all had loads of it. Really delish. We all really enjoyed it. Give it a shot. You can really see why the chocolate has a "great taste" award.
If you are planning a dinner party or want to impress someone #basicallytinder then do give this a go!
If you are planning a dinner party or want to impress someone #basicallytinder then do give this a go!
Ingredients
Method
Melt the butter in a pan and smash the biscuits together. When the butter has melted, pop the biscuits in and stir around so it's all coated. The chocolate will begin to melt and it will go lovely and oozy.
Pop it in a baking tin with a removable bottom and spread around with the back of a spoon/ladle.
Now melt the Monty Bojangles over a bain marie (I used a wok over boiling water - see the video) and beat the cream until it's just thickening.
Add the chocolate to the cream and stir together. Mine went a bit thicker but this doesn't matter. Add in the salted caramel liqueur and stir.
Chuck it into the baking tin and spread evenly around. Cover with cling film and bung in the fridge for a good couple of hours.
When you serve it you could grate some ordinary chocolate over the top to make it look pretty.
Enjoy.
- 200g Flutter Scotch Monty Bojangles Chocolate
- 300ml cream
- 300g caramel digestive biscuits
- 2 pudding spoons of Salted Caramel Liqueur (from Tesco)
- 65g butter
Method
Melt the butter in a pan and smash the biscuits together. When the butter has melted, pop the biscuits in and stir around so it's all coated. The chocolate will begin to melt and it will go lovely and oozy.
Pop it in a baking tin with a removable bottom and spread around with the back of a spoon/ladle.
Now melt the Monty Bojangles over a bain marie (I used a wok over boiling water - see the video) and beat the cream until it's just thickening.
Add the chocolate to the cream and stir together. Mine went a bit thicker but this doesn't matter. Add in the salted caramel liqueur and stir.
Chuck it into the baking tin and spread evenly around. Cover with cling film and bung in the fridge for a good couple of hours.
When you serve it you could grate some ordinary chocolate over the top to make it look pretty.
Enjoy.
RSS Feed
