Eliza Jane Strydom

Dubbed choc blocks in our household, these are my son's favourite homemade treat.  They usually disappear very quickly, thus this recipe is for a large batch. Halve the ingredients if your trying it for the first time or prefer a smaller quantity.  It is important to slowly melt the ingredients together ensuring that all the icing sugar dissolves without the mixture boiling. Once removed from the heat, the egg binds it all together into a lovely chocolate sauce. Be sure to briskly whisk in the beaten egg and fold in the biscuits quickly thereafter as it starts to set pretty fast. Use the cheaper brands of 'marie biscuits' for this recipe, it is far more cost effective and mixed into the chocolate you can not taste the difference. Save the yummy real Marie Biscuits for tea time!  Replacing about a quarter of the butter with coconut oil helps to keep the blocks firmer outside the fridge.  This is a great option when making them as gifts. Enjoy!