Bucks fizzers

Bucks fizzers

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Cooking time

Prep: 30 mins Cook: 5 mins Plus chilling

Skill level

Easy

Servings

Makes 8

Chocolate orange mousse, Prosecco cream and tingly sherbet - if you're entertaining a crowd, they'll love this dessert with a twist

Nutrition and extra info

Nutrition info

Nutrition per pot

kcalories
635
protein
4g
carbs
32g
fat
54g
saturates
34g
fibre
1g
sugar
32g
salt
0.1g

Ingredients

  • 500ml pot double cream
  • 300g dark chocolate, broken into chunks
  • zest 2 oranges, plus 100ml juice (and a splash extra)
  • 2 tbsp icing sugar, sifted
  • a few sachets sherbet

For the cream

  • 200ml whipping cream
  • 50ml Prosecco, Cava or Champagne
  • 2 tbsp icing sugar, sifted

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Method

  1. Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
  2. Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
  3. Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
  4. Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.

Recipe from Good Food magazine, May 2013

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