Chocolate Rusk

Name: Chocolate Rusk
Yield: 20 servings
Cuisine: American
Ingredients: 2 bars Milk chocolate; 120 ml Milk; 1 French bread (baguette); 1/2 small Egg white; 50 grams Powdered sugar

cookpad.japan @cookpad_jp

I recommend this for Valentines Day.
It's really good.

As it's simple you can make it in a trial-run the day before.

If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.

The icing isn't that sweet, so don't worry about it becoming too sweet.

It's also fun to write messages. Recipe by Kurumi

I recommend this for Valentines Day.
It's really good.

As it's simple you can make it in a trial-run the day before.

If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.

The icing isn't that sweet, so don't worry about it becoming too sweet.

It's also fun to write messages. Recipe by Kurumi

cookpad.japan @cookpad_jp

I recommend this for Valentines Day.
It's really good.

As it's simple you can make it in a trial-run the day before.

If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.

The icing isn't that sweet, so don't worry about it becoming too sweet.

It's also fun to write messages. Recipe by Kurumi

I recommend this for Valentines Day.
It's really good.

As it's simple you can make it in a trial-run the day before.

If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.

The icing isn't that sweet, so don't worry about it becoming too sweet.

It's also fun to write messages. Recipe by Kurumi

Saved

Ingredients

20 servings

Rusk:
2bars Milk chocolate
120 mlMilk
1French bread (baguette)
Icing:
1/2 smallEgg white
50 gramsPowdered sugar

Saved

Steps

1

Cut the French bread into suitably-sized pieces. I recommend a thickness of about 8 mm. Too thin and they'll burn easily.
2

Add the chocolate and milk to a small pan and heat on low heat. Mix and be careful not to bring to a boil.
3

Add the bread from step 1 into the chocolate, 1 piece at a time.
4

Place on a baking sheet and cook in your preheated oven at 180℃ for 25 to 30 minutes.
5

Create the icing. Add the egg whites and powdered sugar to a bowl and mix with a hand mixer until it turns white.
6

Cut a baking sheet to the size shown in the picture.
7

Roll it up as shown and use Scotch tape to fix in place.
8

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