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Chocolate dipping platter recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in decadent dessert with three chocolate sauces and extra chunky chocolate chip cookies. Perfect for sharing!
Ingredients:
  • 125g butter, chopped, at room temperature
  • 125g (1 cup, lightly packed) brown sugar
  • 4.40 gm vanilla extract
  • 150g (1 cup) plain flour
  • 75g (1⁄2 cup) self-raising flour
  • 20.00 gm cocoa powder
  • 180g (1 cup) Caramilk Baking Chips
  • 100g (1⁄2 cup) white choc baking chips
  • 100g (1⁄2 cup) dark choc baking chips
  • 180g white chocolate, chopped
  • 180g Caramilk chocolate, chopped
  • 180g dark chocolate, chopped
  • 435ml (13⁄4 cups) thickened cream
Instructions:
  • Preheat your oven to 170°C/150°C fan forced and line 2 large baking trays with baking paper.
  • Beat butter and sugar with electric beaters until pale and creamy in a bowl. Add egg and vanilla, continue beating until well combined.
  • Sift plain and self-raising flours, and cocoa into the bowl, then mix with a spatula until combined. Add Caramilk, white, and dark chocolates and stir until mixed.
  • Shape generous spoonfuls of the mixture into round balls and arrange them on the baking trays with ample space in between. Bake in batches if necessary. Gently flatten the balls before baking in the oven for 12 minutes or until golden brown at the bottom. Let them rest on the trays for 5 minutes to cool slightly before transferring them to wire racks to cool completely.
  • Prepare the sauce by placing each type of chocolate in its own bowl. Heat the cream in a saucepan over medium heat until it nearly boils. Pour 125ml (1 ⁄2 cup) of cream over the white chocolate and 125ml (1 ⁄2 cup) over the Caramilk chocolate.
  • Pour the remaining cream over the dark chocolate. Allow it to sit for 2 minutes or until the chocolate has softened, then stir until smooth. Divide the mixture into 3 separate serving bowls and serve while warm.

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