300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
