Ingredients for Swiss Chocolate Squares
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How to Make Swiss Chocolate Squares
- Break up 12 ounces of high-quality Swiss chocolate into small pieces.
- In a medium saucepan, melt the chocolate with 6 tablespoons (3 ounces) of unsalted butter over low heat, stirring frequently until smooth and combined.
- In a separate bowl, using a hand mixer, beat 4 large egg yolks with ¾ cup (150g) granulated sugar for at least 10 minutes until the mixture is pale, thick, and forms a ribbon when lifted.
- Gently fold the melted chocolate mixture into the egg yolk mixture until just combined. Be careful not to deflate the mixture.
- Stir in 1 tablespoon of cognac (optional, for an added depth of flavor).
- In a clean bowl, whip 1 cup (240ml) heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until just incorporated.
- Line a 5x5 inch square baking pan with cling film, leaving an overhang on the sides to lift the finished squares out easily.
- Pour the chocolate mixture into the prepared pan and smooth the top.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the squares to set completely.
- Once set, carefully lift the chocolate squares from the pan using the cling film overhang.
- Using a sharp knife dipped in hot water, cut the squares into 1-inch pieces.
- Dust with unsweetened cocoa powder before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
15g
Carbs
0g
