Delve into the rich indulgence of these extra chocolate squares, contrasted beautifully with the freshness of strawberries.
Ingredients:
For the Base:
- 250g chocolate cookies, finely crushed
- 2 tbsp butter, melted
- Water, as needed
For the Chocolate Cream:
- 500 ml canned coconut milk
- 500g high-quality dark chocolate (at least 70% cocoa)
- 1 sachet of gelatin cream stiffener
For the Topping:
- Fresh strawberries, chopped
- Cocoa powder for dusting
Instructions:
- Prepare the Base: Combine the crushed chocolate cookies with melted butter. Add just enough water to bring the mixture together so it can be pressed. Firmly press this mixture into the bottom of a square cake pan to create a solid base.
- Chocolate Cream Preparation: Gently warm the coconut milk in a saucepan without letting it boil. Remove from heat and stir in the chocolate until it melts and the mixture is smooth. Allow it to cool slightly.
- Incorporate Gelatin: Prepare the gelatin cream stiffener as per the package instructions. Once the chocolate mixture has cooled (but not set), stir in the prepared gelatin until well combined.
- Layer Strawberries: Spread a layer of chopped fresh strawberries over your biscuit base.
- Assemble the Cream: Pour the chocolate cream over the strawberries, ensuring an even spread.
- Chill: Refrigerate the creation overnight to allow the chocolate cream to set firmly, and the flavors to meld together.
- Final Touch: Just before serving, dust the top with cocoa powder to give it a finished look.
When ready to indulge, slice into squares and serve. Each piece promises a delightful combination of dense chocolate and bright strawberry notes, making these chocolate cubes a perfect treat for any dessert aficionado. Enjoy your homemade chocolate-strawberry delight! 🍫🍓😍
