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luxurious baileys chocolate dip!
You will need:
Sweet pastry dippers:
250g plain flour
125g unsalted butter
100g caster sugar
1 egg
1 vanilla pod
150g milk chocolate
75ml baileys
70ml single cream
25g icing sugar
Extras:
250g fresh strawberries
sprinkle of flaked Almonds
icing sugar for dusting
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Soften the butter and then cream together with 80g sugar.
De-seed the vanilla pod then mix in the seeds.
Beat the egg then mix it slowly into the creamed butter in stages, a quarter at a time works best.
Sift the flour and mix into the creamed butter mixture. Once the mixture starts to form a dough
work gently with your fingers.
Roll the dough out on a lightly floured surface till it reaches 1cm thick.
Place in a fridge to chill for at least an hour to rest the gluten.
Once the pastry dough is well rested cut the dough into 6 cm by 2cm strips. Place the strips on a
well greased non stick tray.
Bake for 15 minutes at 180c till golden brown. Once baked sprinkle
lightly with 20g caster sugar and allow to cool completely.
2. Baileys chocolate dips
Place the chocolate, single cream and icing sugar into a double boiler / ban marie
and allow them to melt together while stirring occasionally.
Once they have come together, remove from the heat, and allow to cool slightly
then stir in the baileys. Pour the chocolate dip into a pot, then sprinkle with the
flaked almonds.
Serve the Baileys chocolate dip warm with the sweet pastry dippers and strawberries.
Dust with icing sugar.
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