ULTIMATE CHOC-TOP

MAKES 8 PREP 20 MINS + FREEZING COOK 5 MINS PER SERVE 4270kj COST $$$$$

225g pkt white chocolate melts ½ cup thickened cream 2 litres chocolate ice-cream ½ cup slivered almonds, toasted, roughly chopped 1 cup frozen blackberries, chopped 100g milk chocolate, chopped 8 ice-cream cones

MARBLE CHOC COATING

225g dark chocolate melts 225g white chocolate melts

In a heatproof bowl, heat white chocolate and cream together over a saucepan of simmering water until smooth. Chill 30 mins until the mixture has thickened.

Place chocolate ice-cream in a bowl. Set aside 10 mins until it has softened (don’t melt).

Fold almonds, blackberries and milk chocolate through ice-cream. Dollop mixture into a 10 x 20cm loaf pan. Dollop with chocolate mixture. Repeat, swirling top layer of ganache into ice-cream. Freeze overnight until it sets.

The next day, arrange ice-cream cones upright in tall glasses. Scoop ice-cream into cones and freeze 10 mins until firm.

5 MARBLE CHOC COATING

Melt the dark and white chocolate in separate heatproof bowls over a saucepan of simmering water. Carefully pour the white chocolate into the dark chocolate bowl.

Using a skewer, gently swirl three times through the mixture. Dip cones into chocolate and return to glasses. Allow ice-cream to freeze 15 mins until firm.