Intense Chocolate Slab


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Intense Chocolate Slab

2 cups whipping cream

3/4 pound semisweet chocolate, chopped

6 oz bittersweet chocolate, chopped

1/2 tsp almond extract

2 tsp vanilla extract

5 tbsp unsalted butter

Cut parchment paper to line bottom and long sides of 9-by-5-inch loaf

pan. The parchment should have a few inches of overhang. Bring cream to

boil in large pan over high heat. Immediately remove from heat. Whisk in

chocolates until melted. Whisk in extracts and butter until smooth. Pour

into prepared loaf pan. Refrigerate until very firm, at least 6 hours or

overnight. Run knife around edges to loosen, then lift out using paper

as a handle. Slice into 1/2-inch slabs with a long, thin knife. Wipe

blade clean between slices. Makes 18 servings. Enjoy.

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