With days starting to merge into each other in Coronavirus lockdown (and it’s only day 9!) I’m determined to somehow make each day different and special.
It may be an annoyance , a bit scary and frankly a bit like living through a disaster movie, but there are also positives we need to focus on to stop feeling overwhelmed by the situation. It’s an enforced opportunity to take a pause, to reconnect as a family and focus on the simpler things in life: I’m really enjoying seeing my mum and brother on ‘Houseparty’ a few times each day, being creative with the food and resources we have in the house and trying to make our food as exciting as possible.
This chocolate braid is a fabulous recipe – it’s quick and easy but looks impressive and tastes totally luxurious. It would make a very indulgent breakfast if you’re missing pain au chocolat, a seriously good pudding with cream or ice cream, or just a naughty work from home snack!
Decadent Chocolate Braid
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
serves 4-6
1/2 pack of puff pastry, ready rolled is easiest as it’s nice an rectangular!
1/3 cup caster sugar
2 tbsp cocoa powder
3 tbsp dairy-free margarine
50g dairy-free chocolate, finely chopped [optional]
- Preheat the oven to 200 degrees Centigrade and line a baking sheet with baking paper
- Mix together the caster sugar, margarine, cocoa powder to form a soft paste. Set aside.
- Roll or unfold the pastry. Imagine it is 3 columns and spread the chocolate paste over the middle column leaving a little gap at each end. Sprinkle over the chopped chocolate
- Cut the edge columns with diagonal slices, 1cm apart the whole way down. This should mean you get to remove a triangle at the top.
- Fold over the top flap of pastry and then alternating sides, cross over a pastry ribbon from each side until you get to the bottom
- Brush with dairy free milk and bake for 15-20 minutes until golden and puffed up
- Cool and then dust liberally with icing sugar
One Response
every recipe is delicious.