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Chocolate Rusk

Chocolate Rusk

Recommended for Valentines Day.
It's so simple you can make it in a trial-run the day before.

Ingredients: makes about 20

Rusk:
Milk chocolate
2 bars (116 g)
Milk
120 ml
French bread (baguette)
as desired
Icing:
Egg white
1/2 small
Powdered sugar
50 g

Steps

1. Cut the French bread into suitably-sized pieces. I recommend a thickness of about 8 mm. Too thin and they'll burn easily.
2. Add the chocolate and milk to a small pan and heat on low heat. Mix and be careful not to bring to a boil.
3. Add the bread from step 1 into the chocolate, 1 piece at a time.
4. Place on a baking sheet and cook in your preheated oven at 180℃ for 25 to 30 minutes.
5. Create the icing. Add the egg whites and powdered sugar to a bowl and mix with a hand mixer until it turns white.
6. Cut a baking sheet to the size shown in the picture.
7. Roll it up as shown and use Scotch tape to fix in place.
8. Once the rusk has finished cooling, add the mixture from step 5 into your funnel and use to decorate.

Story Behind this Recipe

I recommend this for Valentines Day.
It's really good.

As it's simple you can make it in a trial-run the day before.