Chocolate Teasers
Indulge in the ultimate bite-sized treat with these decadent Chocolate Teasers—a delightful no-bake recipe that combines the rich flavors of dark and milk chocolate with the crunch of crushed biscuits and the nutty sweetness of roasted hazelnuts. Enhanced by a hint of dried cranberries or raisins and a sprinkle of sea salt, these chocolate squares offer the perfect balance of sweet, salty, and crunchy. Quickly prepared in just 20 minutes, this recipe uses the double boiler method to create a smooth, glossy chocolate base, making it impressively simple yet irresistibly luxurious. Perfect for gifting, snacking, or hosting, Chocolate Teasers are finished with a dusting of cocoa powder or powdered sugar for a professional touch. Store them in the fridge for up to a week—and enjoy this crowd-pleasing dessert anytime!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or more)
- 100 grams Milk chocolate
- 50 grams Unsalted butter
- 100 ml Heavy cream
- 100 grams Digestive biscuits (or graham crackers), crushed into small chunks
- 50 grams Roasted hazelnuts, coarsely chopped
- 50 grams Dried cranberries or raisins
- 1 teaspoon Sea salt flakes
- 2 tablespoons Cocoa powder or powdered sugar (for dusting)
Instructions
1. Line a small square baking dish (approximately 8x8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a heatproof bowl, combine the dark chocolate, milk chocolate, and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Stir gently until the chocolate and butter are fully melted and combined.
3. Remove the bowl from heat and slowly stir in the heavy cream until smooth and glossy.
4. Add the crushed digestive biscuits, roasted hazelnuts, and dried cranberries into the chocolate mixture. Fold everything together gently with a spatula until evenly combined.
5. Pour the mixture into the prepared baking dish, spreading it out evenly and pressing it down gently with the back of a spoon or spatula.
6. Sprinkle the top with sea salt flakes for a subtle flavor boost.
7. Refrigerate the dish for at least 2-3 hours, or until the chocolate has fully set.
8. Once set, lift the chocolate slab out of the dish using the parchment paper and place it on a cutting board. Using a sharp knife, cut it into bite-sized squares or bars.
9. Lightly dust the pieces with cocoa powder or powdered sugar for a finishing touch, if desired.
10. Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 15.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
