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| Chocolate Fundraising Lolliesonline | |||
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Some of our Range
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| 3 MARS® bars roughly chopped | 2 tablespoons water | |
| ½ cup strong black coffee | 2 teaspoons butter | |
| 2 level teaspoons gelatine | Vanilla or rum to flavour | |
| 3 eggs separated | ||
Method:
Chop the MARS® bars and place in the top of double saucepan with the
coffee. Stir over simmering water until melted and smooth. Soak gelatine
in water and add to the pan, stir until melted. Remove from the heat and
add butter and vanilla or rum to the flavour. Beat in egg yolks one at a
time. Allow to cool and chill until beginning to set.
Beat egg whites until stiff and fold into the mixture. Spoon into individual serving dishes and chill until set. Serves 4.
PASTRY
| 1 ¼ cups plain flour | 1 teaspoon sugar | |
| 90g butter | water | |
Method:
Rub butter into flour and sugar until mixture resembles fine
breadcrumbs. Add enough water to mix to a firm dough and knead lightly.
Turn pastry out onto a floured surface and roll out to fit your flan tin
(either a large) 30cm tin or for a deep pie a 22cm x 4cm deep tin.).
Lift pastry gently with rolling pin and lift into tin. press gently and
trim edges.
FILLING
| 3 MARS® bars | 300ml cream | |
| 150g pecan nuts | 2 heaped tablespoons cocoa | |
| 1 cup milk | 3 eggs | |
Method:
In a double saucepan melt MARS® bars with 1½ of the milk and cocoa.
While this is melting, beat eggs and cream together in a bowl.
When MARS® bars, cocoa and milk are good consistency, and remaining ½ cup of cold milk stirring all the time and scrapping the bottom of the pan so that the mixture will not begin to set. Add to egg and cream mixture. Stir in well.
Arrange pecan nuts evenly over base of pastry shell and pour liquid mixture over. Bake in hot oven 10 mins and then moderate over for a further 30 mins or until set in the centre. When cool, decorate with whipped cream.
Contact us now to discuss your fundraising needs.
