Ingredients:

• 125g (4.4 oz) butter, at room temperature.
• 60g (2.1 oz) icing sugar and more for dusting.
• 100g (3.5 oz) plain flour.
• 25g (0.8 oz) cornflour.
• 20g (0.7 oz) cocoa powder.

How to Make Chocolate Melting Moments

1. Beat butter and sugar using a hand beater or an electric beater on low until smooth, creamy and combined.
2. Sift the plain flour, cornflour and cocoa together into a bowl (if you don’t have a sieve, just make sure you mix them well until combined).
3. Add the flour mixture little at a time to the butter mixture and mix until its all combined.
4. Make small balls with the dough and press gently. Space them a good 2 inches apart on a tray. The cookies spread while baking. I didn’t need to use a baking sheet, the cookies were quite well-behaved and didn’t stick to the tray at all.
5. Bake in a preheated oven at 180 C. Bake for about 30 minutes.
6. Let it cool completely before removing from the tray and
7. Dust with some icing sugar.

Notes:

• You can store these for about 4 days in an air tight container.
• Its great to pack and send people, or to take to someone’s house when u are visiting.
• If u want a more rounded shape for your chocolate melting moments, shape into
  balls and don’t flatten. The cookies flatten as they bake so the
  rounder u start off, the more rounded the end result.

Yield: 1 1/2 cups.
Approximate cooking time: 3 to 5 minutes.

Ingredients:

• 1 (6 ounce) package semi sweet chocolate chips.
• 1 Tablespoon butter or margarine.
• 1/4 cup hot water.
• 1/4 cup sugar.
• 1/4 cup light corn syrup.
• Dash salt.
• 1 Teaspoon vanilla extract.

Method:

1. Heat chocolate, butter and water in a 2 cup glass measure for 2 1/2 to 4 minutes: stirring frequently.
2. Add sugar, corn syrup, salt and vanilla.
3. Stir until well blended.
4. Heat 15 to 30 seconds or until smooth and thickened.
5. Serve over ice cream, cake or pudding.

1. Line two large baking sheets with non-stick baking paper, cutting it to fit neatly.
2. Put the choux pastry into a piping bag fitted with with a 1 cm (1/2 inch) plain nozzle.
3. Pipe the choux pastry on to the lined baking sheets in short straight lines, 9 cm (3 1/2 inches) long, cutting the choux pastry cleanly  away with a small knife.
4. Bake at 200°C (425°F) mark 7 for 20-35 minutes until well risen, golden brown and crisp.
5. Remove from the oven and pierce each ecliar at the end to allow the steam to escape.
6. Return to the oven for 5 minutes to dry out completely.
7. Transfer to a wire rack to cool.
8. Put the crème pâtissière into a piping bag fitted with a 0.5 cm (1/4 inch) plain nozzlee and pipe the cream into the eclairs, shake them gently to make sure the cream goes right to the bottom.
9. To make the icing, put the chocolate in a deep plate with the water.
10. Place the plate over a saucepan of hot water until the chocolate melts, stirring until smooth.
11. Remove from the heat and gradually stir in the butter.
12. Dip the top of each eclair in the chocolate, then place on a wire rack and put in a cool place until set.

List of ingredients required:

Chocolate eclairs

• 1 Quantity of choux pastry.
• 1 Quantity of crème pâtissière with 65 g (2 1/2 oz) plain chocolate melted with the milk.

Icing

• 100 g (4 oz) plain chocolate, broken into small pieces
• 30 ml (2 tbsp) water
• 25 g (1 oz) unsalted butter