- 150g semisweet chocolate chips (use a good quality chocolate)
- 50g whipping cream
- 15g butter
- cocoa powder for dusting
- Line a 4.5" x 4.5" baking dish with parchment paper (the height of your chocolate will depend on the size of your baking dish).
- In a pan (make sure the pan is completely dry), add whipping cream, chocolate chips and butter.
- Cook over low heat (the chocolate may separate from oil under high heat) and keep stirring until the chocolate chips dissolved and well combined.
- Pour the mixture into the baking dish.
- Keep refrigerate until firm for about 4-5 hours.
- Remove the chocolate from baking dish. Warm a knife (can warm it with hot water, but make sure to dry the knife completely before cutting) and cut the chocolate into cubes.
- Sprinkle cocoa powder on top of the chocolate.
Notes and Troubleshoot
The measurement that I have is based on Hershey semisweet chocolate chips, and Emborg whipping cream. A different brand of ingredient might result in slightly different consistency. After refrigerated, if the end product became too soft, melt it again and add more chocolate. Likewise, if the product became too hard, cracky, or lumpy, melt it again and add more whipping cream.
In the case where your chocolate seize (happens if the bowl or pan not completely dry), or separate (when the chocolate overheated, the oil separated from the chocolate), don't be dismay yet, read here to find out how to salvage it.
150 克 半甜巧克力豆
50 克 忌廉
15 克 牛油
在4.5” x 4.5” 的模子里垫好油纸。