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Preparation Time : 05
Cook Time : 15
Total Time : 20
100g good-quality dark cooking chocolate, chopped
2 teaspoons grated orange rind
1 sheet ready-rolled puff pastry, slightly thawed
1 egg yolk, lightly whisked
4 scoops vanilla ice-cream
Preheat oven to 210°C. Line a large baking tray with non-stick baking paper.
Combine the chocolate and orange rind in a small bowl. Cut the pastry into 4 squares. Place a quarter of the chocolate mixture in the middle of each pastry square and fold the pastry over to form a triangle. Press the edges together to seal.
Place triangles on lined tray in the freezer for 5 minutes to chill. Brush with a little egg yolk and bake in preheated oven for 12 minutes or until the pastry is puffed and golden. Stand for 5 minutes before serving with the ice-cream.
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