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 |
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Chocolate decorations, to decorate |
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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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