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Chocolate fudge sauce Makes 1 litre
400g dark chocolate, chopped
100g marshmallow, chopped
600ml cream
1. Place all ingredients in medium saucepan;
stir over low heat without boiling, until
combined.
2. Assemble Choccy as directed on page 4.
Pour fudge sauce into preheated base and
turn unit on.
Note: We recommend that this mixture
does not run in Choccy for longer than 1
hour.
Caramel sauce Makes 1.25 litres
400g butter, chopped
2 cups firmly packed brown sugar
500ml cream
1. Melt butter in small saucepan, add sugar
and cream, stirring over low heat, until
combined. Allow mixture to cool for 20
minutes.
2. Assemble Choccy as directed on page
4. Pour 1 litre of the caramel sauce into
preheated base and turn unit on.
3. Use remaining caramel sauce to top up
unit when needed.
Chocolate and Orange sauce Makes
approximately 1 litre
1kg dark chocolate, chopped
¾ cup vegetable oil
¼ cup Conitreau
1. Place chocolate in medium heatproof bowl,
over medium saucepan of simmering water.
Cook, stirring, until chocolate has melted,
stir in oil and liquor.
2. Assemble Choccy as directed on page 4.
Pour chocolate sauce into preheated base
and turn unit on.
Note: Other liqueurs can be substituted.
Do not exceed the recommended quantities
as this will cause the chocolate to seize
(harden).
Nibbles for dipping
White chocolate blondie Makes 24
125g butter
¾ cup firmly packed brown sugar
1 cup plain flour
½ teaspoon baking powder
2 eggs, beaten lightly
100g white chocolate, chopped coarsely
1. Preheat oven 180�C fan forced. Grease
12 hole mini muffin pan.
2. Combine butter and sugar in small
saucepan, cook, stirring, until combined.
Transfer to medium bowl with flour, baking
powder and eggs, stirring, until combined.
Stir in chocolate.
3. Divide mixture among prepared holes.
Bake, in oven, about 15 minutes or until
cooked through. Stand in pan 5 minutes,
turn onto wire rack to cool.
Note: Use 1 level tablespoon of mixture
per muffin hole.
Recipes
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