Bucks fizzers

Bucks fizzers

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Prep: 30 mins Cook: 5 mins Plus chilling


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: per pot

  • kcal635
  • fat54g
  • saturates34g
  • carbs32g
  • sugars32g
  • fibre1g
  • protein4g
  • salt0.1g
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  • 500ml pot double cream
  • 300g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • zest 2 oranges, plus 100ml juice (and a splash extra)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp icing sugar, sifted
  • a few sachets sherbet

For the cream

  • 200ml whipping cream
  • 50ml prosecco, Cava or Champagne



    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 2 tbsp icing sugar, sifted


  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.

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