Chocolate Rusk

1. 1

   Cut the French bread into suitably-sized pieces.

2. 2

   I recommend a thickness of about 8 mm.

3. 3

   Too thin and they'll burn easily.

4. 4

   Add the chocolate and milk to a small pan and heat on low heat.

5. 5

   Mix and be careful not to bring to a boil.

6. 6

   Add the bread from step 1 into the chocolate, 1 piece at a time.

7. 7

   Place on a baking sheet and cook in your preheated oven at 180C for 25 to 30 minutes.

8. 8

   Create the icing.

9. 9

   Add the egg whites and powdered sugar to a bowl and mix with a hand mixer until it turns white.

10. 10

    Cut a baking sheet to the size shown in the picture.

11. 11

    Roll it up as shown and use Scotch tape to fix in place.

12. 12

    Once the rusk has finished cooling, add the mixture from step 5 into your funnel and use to decorate.

* Per serving · 4 servings · Values may vary.

No additional tips available.