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Chocolate Snowball Pudding

How to make Chocolate Snowball Pudding:

Quantities for Base

Ingredients
275g (10oz) Plain chocolate, broken up
600ml (1pint) Double cream
4 Tablespoons Orange liqueur
200g (7oz) Macaroons, crushed
150ml (1/4pint) Whipping cream, softly whipped
  Chocolate decorations, to decorate


Method
Place the chocolate in a bowl over hot water and melt. Remove from the heat. Pour the cream into a small saucepan and heat until almost boiling. Stir into the chocolate. Whisk until cool. Mix the liqueur and macaroons. Stir into the chocolate mixture. Pour into an oiled 1.1 litre (2 pint) pudding basin. Cover with foil or cling film. Place a saucer on top and add a weight. Refrigerate overnight. Dip the bowl into hot water, run a palette knife around the top edge and turn onto a plate. Chill for 20 minutes. Cover with the whipped cream, decorate with chocolate shapes.

Thanks to
Pam Richardson from the United Kingdom for submitting this Chocolate Snowball Pudding recipe.

Added on 27 June 2008.

 

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