Method
Beat the cream until thick. Add the chocolate drops to the cream. Crumble in the meringue nests. Keep some pieces large to add variety and texture. Spoon the mixture into a pudding basin. Flatten down quite firmly with a spatula. Cover with cling film and freeze. When ready to serve remove the cling film and either slide a hot pallet knife around the edge of the bowl or place the base of a bowl in warm water to loosen the dessert. Turn upside down on a serving plate. Arrange berries at the top and scatter some on a serving plate. DEEElicious.
You can use frozen mixed berries. Add a little red wine and allow the juices to pour down the sides of the dessert. Looks very impressive!!
Thanks to
Sian Newman from the United Kingdom for submitting this Chocolate Bomb recipe.
Added on
06 August 2009.
|
