Chocolate cubes with coffee liqueur
Melt the remaining chocolate – dark, milk and white (each separately) in a water bath. Pour it gradually onto the hardened base and use a skewer or knife to create a marble pattern. If you have gold powder, sprinkle it on the chocolate in places. Return to the refrigerator and let it set for at least 4 hours.
Ingredients · Servings For about 36 cubes
- 100 g raisins
- 6 tbsp cream coffee liqueur
- 250 g dark chocolate
- 250 g milk chocolate
- 100g butter
- 300 g biscuits
- 225 g cocktail cherries
- 200g white chocolate
Method · 25 min
- Line a square baking dish (approx. 20x20cm) with baking paper, place the raisins in a heatproof bowl, add 2 tablespoons of coffee cream liqueur, cover with cling film and microwave for 30 seconds. Remove and leave covered so the raisins can soak up the liqueur nicely.
- In a heatproof bowl over a bain-marie, melt 150g each of the dark and milk chocolate and all the butter. Stir to combine, then stir in the raisins, liquid, remaining 4 tablespoons of biscuit liqueur and cherries. Stir and pour the mixture into the prepared tin. Smooth and refrigerate for 1 hour to set.
- Melt the remaining chocolate – dark, milk and white (each separately) in a water bath. Pour it gradually onto the hardened base and use a skewer or knife to create marbling. If you have gold powder, sprinkle it on the chocolate in places. Return to the refrigerator and let it set for at least 4 hours. Let it come to room temperature before cutting into pieces (cubes or rectangles). SOMETHING EXTRA Pack the cubes or rectangles in boxes or transparent bags. You can sprinkle coffee beans for decoration, if they are golden they will give the whole package a festive look. Source: Olive Magazine/Immediate Media
SOMETHING EXTRA Pack the cubes or rectangles in boxes or transparent bags. You can sprinkle coffee beans for decoration, if they are golden, they will give the whole package a festive look.