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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Roast walnuts in the oven for 5 minutes until golden, then chop into fine pieces. (Photo #1)
Finely chop chocolate.
In a saucepan, bring cream to a boil. (Photo #2)
Fold in the chopped chocolate to the hot cream and melt.
When the chocolate has melted and the mixture becomes smooth, mix in butter and walnuts.
Line a square or rectangular pan with plastic wrap. Fill the pan with the chocolate mixture to a depth of 1cm, then refrigerate until firm. (Photo #3)
Take out from the refrigerator and remove the chocolate from the pan. Cut into 2cm squares. (Photo #4)
Dust with cocoa powder generously.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 12cm X 15cm rectangular pan |
316kcal |
100 minutes |
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| chocolate |
100g |
| whipping cream |
60g |
| butter |
5g |
| walnuts |
60g |
| cocoa powder |
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| confectioners’ sugar |
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