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Bucks fizzers

Bucks fizzers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • 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: per pot
HighlightNutrientUnit
kcal635
fat54g
saturates34g
carbs32g
sugars32g
fibre1g
protein4g
low insalt0.1g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2013

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