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Choco-Boxes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These little boxes are delicious - the tip of whipping double cream with maple syrup is a top dessert all on its own! What is more, these little choco-boxes (as they are called in my house) look as though they have been worked tirelessly on for ages, whereas preparation couldn't really be quicker or easier. (Makes 4)

These little boxes are delicious - the tip of whipping double cream with maple syrup is a top dessert all on its own! What is more, these little choco-boxes (as they are called in my house) look as though they have been worked tirelessly on for ages, whereas preparation couldn't really be quicker or easier. (Makes 4)

Ingredients

Serves: 4

Metric Cups
  • 225 grams plain chocolate
  • 225 grams chocolate loaf cake
  • 2 tablespoons jam
  • 150 millilitres double cream
  • 1 tablespoon maple syrup
  • 100 grams fruit (of your choice)
  • 8 ounces plain chocolate
  • 8 ounces chocolate loaf cake
  • 2 tablespoons jam
  • 5¼ fluid ounce heavy cream
  • 1 tablespoon maple syrup
  • 4 ounces fruit (of your choice)

Method

Choco-Boxes is a community recipe submitted by Banana Pancakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the chocolate and spread as evenly as possible over a large sheet of baking parchment (or Bake-O-Glide if you can get access to it). When the chocolate is set, cut the chocolate into 5cm/2inch squares and lift from the paper. I once used a ruler, which imprinted into the chocolate, so best use eye-judgments!
  • Cut the loaf cake into 2 2inch/5cm cube, and then each cube in half to make 4.
  • Brush the sides of each cube with warmed jam, and press each chocolate square to each side of the cake (leaving the top and bottom free from chocolate).
  • Whip the maple syrup with the double cream, until holding shape. Pipe approx. 1/4 mixture into the choco-boxes.
  • Decorate as you feel artistically inclined.
  • Melt the chocolate and spread as evenly as possible over a large sheet of baking parchment (or Bake-O-Glide if you can get access to it). When the chocolate is set, cut the chocolate into 5cm/2inch squares and lift from the paper. I once used a ruler, which imprinted into the chocolate, so best use eye-judgments!
  • Cut the loaf cake into 2 2inch/5cm cube, and then each cube in half to make 4.
  • Brush the sides of each cube with warmed jam, and press each chocolate square to each side of the cake (leaving the top and bottom free from chocolate).
  • Whip the maple syrup with the heavy cream, until holding shape. Pipe approx. 1/4 mixture into the choco-boxes.
  • Decorate as you feel artistically inclined.
  • Additional Information

    *I like strawberries, raspberries, blueberries, kiwis etc. You can partially dip some in more chocolate and leave to harden before you begin. It's hardly an effort and looks wonderful!

    *I like strawberries, raspberries, blueberries, kiwis etc. You can partially dip some in more chocolate and leave to harden before you begin. It's hardly an effort and looks wonderful!

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