Happy Friday my lovely's! What are you plans for the weekend?
This weeks delight is a bit meh, I think if I was to do it again I would make it a coffee cream instead of chai.
This weeks delight is a bit meh, I think if I was to do it again I would make it a coffee cream instead of chai.
Chocolate and Chai Cups
Bag of Chocolate Melts
Balloons or mold (I used a silicon egg poacher)
300 ml Whipping Cream
6 Tbsp Instant Chai Late Mix
2 Tbsp Caster Sugar
1. Blow up the balloons if being used, otherwise make sure the molds are clean.
2. Melt the chocolate in a bowl over a saucepan of water on low heat.
3. Remove from the heat and cool for a minute.
4. Dip the balloon or mold into the chocolate and place on a piece of baking paper.
5. Allow the chocolate to cool for at least 30mins. Remove the balloon or mold.
6. In a large bowl whip the cream until slightly thickened.
7. Gradually add the chai mix until incorporated.
8. Add the sugar and beat until stiff.
9. Cover and refrigerate for 15-20mins.
10. Spoon the cream mix into the chocolate shells and serve.
Until next time
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