French · Dessert
Little Layered Chocolate Squares
A dense little slab of French-style set chocolate, built in two layers — a dark chocolate and cream ganache base topped with a white chocolate ganache cap — dusted with cocoa and cut into neat bite-sized squares once fully chilled.
$1
15 minsPrep
10 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
273Calories
2.9gProtein
21.9gFat
17.3gCarbs
12.1gSugar
2.7gFiber
53mgSodium
34mgChol
12.4gSat Fat
201mgPotassium
56mgCalcium
2.3mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Line a small 10x10cm tin or shallow dish with plastic wrap, leaving overhang on two sides.
2
Set up a double boiler and melt the dark chocolate and milk chocolate together with the butter, stirring gently until smooth.
3
Warm the heavy cream in a small pan until just below a simmer, then pour half into the melted chocolate and whisk until glossy; pour the dark layer into the lined tin and spread evenly, then chill for 20 minutes until just firm.
4
Melt the white chocolate gently over the double boiler with the remaining warm cream, whisking to a smooth, pourable ganache.
5
Pour the white layer over the firm dark layer, tilting the tin to spread it evenly to the edges.
6
Dust the surface lightly with sifted cocoa powder, then chill the block for a further 70 minutes until fully set.
7
Lift the set block out using the plastic overhang, place on a board, and cut into 4 neat squares with a warm, dry knife, wiping the blade between cuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g finely chopped chocolate dark 70
- 0.7 oz20g finely chopped chocolate milk bar
- 1 oz28g heavy cream
- 0.4 oz10g softened, diced butter
- 0.1 oz4g sifted cocoa powder
- 0.4 oz10g finely chopped chocolate white
