FREDDO FROG RECIPES

Steps:

• Melt butter and chocolate together in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.  Set aside to cool down for about 20 mins. Preheat oven to 180ºC (160ºC fan) gas mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Beat the eggs and sugar together until moussey (about 5 mins). Fold the chocolate mixture into the egg mixture with a large spoon. Sift over the flour and cocoa powder, add a pinch of salt and fold in until combined. Spread half the mixture onto the base of the prepared tin, cover with a layer of Freddo bars, then spread the remaining mixture over the top and level. Bake for 30 minutes (until there is no wobble when you gently shake the tin). Allow to cool completely in the tin. Melt white chocolate as above in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Dollop spoonfuls of chocolate onto the brownie and swirl with the back of a spoon. Press Freddo Faces into white chocolate and chill to set. Slice into 16 equal squares and serve.

Steps:

• Line up shot glasses on a flat tray, this makes moving them easier.
• Mix jelly and boiling water in a jug with a spout.
• Stir until dissolved.
• Add vodka, stir.
• Pour into the shot glasses and put in fridge.
• On the day of serving, sit a freddo head on each jelly shot and place cocktail umbrella next to him.
• The umbrella can be used to loosen the jelly from the sides, then down it like a shot.
• Kids can eat it with a spoon, dont want to encourage them to have shots -- .