Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 10 mins plus cool­ing time Makes 8 150g choco­late bis­cuits 6 tbsp melted but­ter 100g marsh­mal­lows 400g dark choco­late, chopped 500ml fresh cream

1 In a food pro­ces­sor, blend the bis­cuits un­til they are crumbs. Mix in half the melted but­ter and press the mix­ture into the bot­tom of 8 ramekins or glass bowls. Re­frig­er­ate un­til set.

2 Com­bine marsh­mal­lows, re­main­ing but­ter and half the choco­late in a pan and melt over gen­tle heat.

3 Whip 200ml of the cream and gen­tly fold into the slightly cooled mix­ture. Pour over the bis­cuit bases and re­turn to the fridge to set.

4 Scald 200ml of the re­main­ing cream in a small pan, add the re­main­ing choco­late, and stir un­til the choco­late has melted. Al­low to cool at room tem­per­a­ture, then pour into the bowls or ramekins.

5 Whip re­main­ing cream, spoon over the top of the pud­ding and serve.

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