Sheeneagh’s dessert recipe from week 4 of Come Dine With Me Australia.
Line a large baking sheet with baking paper. Pour 410g of the melted chocolate over the paper, spreading it into a rectangle (approx 36 x 28cm)
Refrigerate until the chocolate is almost set (approx 10 minutes)
Using a ruler, and sharp knife, cut out 12 squares from the chocolate (6.5cm). Put the squares back into the fridge and chill until totally set.
Make chocolate boxes with 4 of the squares (to make the walls). Use the remaining 50g of chocolate to close the edges together. Put the boxes in the fridge until the edges are stuck together
In a heavy saucepan, bring the milk to a near boil to start making your chocolate crème
Beat the egg yolks and sugar with a whisk in a big bowl for about 2 minutes or until thick. Add the flour and cornstarch, continuing to mix.
Slowly pour the hot milk over the yolk mixture whilst continuously whisking.
Return the milk mixture to the saucepan and cook over a medium-low heat until the mixture thickens. Be sure to whisk continuously during this process. This should take about 8 minutes
Wisk in the melted chocolate to make your chocolate crème.
Transfer your crème into a large mixing bowl and beat on high speed with an electric mixer until cooled (about 10 minutes). Cover and keep in the fridge until cold
Spoon the chocolate crème into the chocolate boxes and top with raspberries to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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