Name: Bucks fizzers
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes 8
Cuisine: British
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; 200ml whipping cream; 50ml prosecco Cava or Champagne; 2 tbsp icing sugar sifted

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Bucks fizzers

Bucks fizzers

Sarah Cook

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Makes 8

Easy

Prep: 30 mins

Cook: 5 mins

Plus chilling

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per pot

kcal635
fat54g
saturates34g
carbs32g
sugars32g
fibre1g
protein4g
salt0.1g

low

Method

step 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.
step 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.
step 3

Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
step 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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