These little bites of delight made with Buttersnap Biscuits and dark chocolate are the perfect after Easter lunch treat.
Created by Chef Ness and Arnott’s we’re going to have these sweet morsels on high rotation over the Easter school holidays!
Ingredients (makes 21 )
- 250g packet Arnott's Butternut Snap biscuits
- 1/3 cup cream
- 180g milk or dark chocolate, chopped
- 65g unsalted butter, chopped
- Easter eggs to decorate
Method
- Pre-heat oven to 180C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity round-based tartlet tin. Bake for 2-3 minutes or until soft.
- Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape. If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
- Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.
- Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.
- Refrigerate until set.
Tip- you can also make the ganache in a microwave.
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