Chocolate Crunch Recipe

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Chocolate Crunch Ingredients

4 oz plain or milk chocolate
4 oz white chocolate
4 oz butter
4 fl whipping cream
2 oz chopped nuts
4 oz chopped dates
8 oz rich tea biscuits

A Recipe for
Chocolate Crunch

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Chocolate Crunch Recipe
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This is a recipe for Chocolate Crunch from the recipe cookbook of Recipes-to-go (Dessert)

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Chocolate Crunch recipe - a tasty recipe for you to add to your collection!
Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Chocolate Crunch

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John Gunther

Chocolate Crunch Directions

Line the base of an 18cm (7in) loose-bottomed deep flan tin or round
cake tin with non-stick baking parchment.

Break the chocolate into small pieces. Place the plain or milk in one
bowl and the white in another. Add 2 ounces of butter to each.

Stand bowls over pans of hot water. Leave until chocolate and butter
have melted, stirring occasionally.

Place bowls on work surface and stir half the cream, nuts, dates and
coarsely crushed biscuits into each.

Spoon the darker mixture into the tin and spread level with the back
of a spoon, pushing the mixture down into the corners. Top wih the
white mixture.

Cover with foil or cling film and chill until set. Remove from tin and
serve cut into slices.

Source: Woman's Realm

Serves: 12

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Chocolate Crunch Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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