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BOAT & SUE CHIN CHIN MILKY BLISS-FRIDGE CAKE RECIPE
A delightful fusion of tradition and flavour, these chin chin fridge cakes are the ultimate holiday indulgence.
Total Time: 2.5h
Serving: 2-4 ppl
Ingredients
A packet of 150g Chin Chin (broken in small pieces)
40G butter
600g milk or dark chocolate
A pinch of salt
1. The Mixture
Melt the butter, powdered sugar, and chocolate in 30-second intervals. Stir occasionally with a spatula or fork to ensure there are no lumps. Once completely melted, mix in a pinch of salt and let it cool slightly.
Add the crushed chin chin to the mixture.
Mix until well combined and the chin chin is evenly coated with the mixture.
*Tip: Melt the mixture in an oven/microwave-safe container and combine the chin chin in the same dish for less wastage.
2. Assemble The Fridge Cake
Pour the mixture into a container or baking pan.
Spread the mixture evenly with a spatula.
Place in the refrigerator for at least 2 hours, or until the chocolate is completely set.
3. Cut & Serve
Once set, cut it into squares and enjoy.
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