Year 6 cooking day Cooking with Chocolate

Cooking with Chocolate Desserts Hot & cold beverages Petit fours

Desserts

Hot & cold beverages

Petit fours

Desserts Chocolate mud cake Strawberries dipped in chocolate White chocolate fudge Chocolate ice-cream

Chocolate mud cake

Strawberries dipped in chocolate

White chocolate fudge

Chocolate ice-cream

Beverages Hot chocolate drink Chocolate ice-cream spider Chocolate and hazel nut thick shake

Hot chocolate drink

Chocolate ice-cream spider

Chocolate and hazel nut thick shake

Petit Fours Small bite size after dinner treats Different flavors and textures Dark, milk or white

Small bite size after dinner treats

Different flavors and textures

Dark, milk or white

Chocolate Slice Ingredients 125g butter, chopped 1/2 cup caster sugar 1 teaspoon vanilla essence 1 1/2 tablespoons cocoa powder 1 egg, lightly beaten 250g packet arrowroot biscuits, roughly chopped 1 tablespoon desiccated coconut Method Grease and line a 3cm-deep, 16.5cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to cool. Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat. Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth. Transfer to a large bowl. Add biscuits and stir to combine. Spoon into prepared pan. Smooth surface. Cover and refrigerate for 2 to 3 hours or until set. Make chocolate icing: Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth. Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve. Chocolate icing 2 cups pure icing sugar 1/4 cup cocoa powder 40g butter, melted 2 tablespoons boiling water

Ingredients

125g butter, chopped

1/2 cup caster sugar

1 teaspoon vanilla essence

1 1/2 tablespoons cocoa powder

1 egg, lightly beaten

250g packet arrowroot biscuits, roughly chopped

1 tablespoon desiccated coconut

Method

Grease and line a 3cm-deep, 16.5cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to cool.

Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat. Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth. Transfer to a large bowl.

Add biscuits and stir to combine. Spoon into prepared pan. Smooth surface. Cover and refrigerate for 2 to 3 hours or until set.

Make chocolate icing: Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth. Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve.