Recipes

Double Cream Chocolate Mess

Details

time
4 serves
time
2 hours 30 minutes

Notes

A chocolatey eton mess with the rich, creamy addition of Double Cream!

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Ingredients

250g Double Cream
70g Dark chocolate (plus extra to shave and serve)
50ml Extra virgin olive oil
16 Amaretti biscuits, crushed
12-16 Small meringues (purchased)
1 punnet raspberries
Small basil leaves

Preparation

1 To make the vanilla chocolate mousse, melt chocolate in a bowl over hot water. Once melted, stir in olive oil and combine well.
2 Gently fold half of the La Casa Del Formaggio Double Cream through the chocolate mixture. Cover with plastic wrap placed onto the surface of the mousse and refrigerate for minimum 2 hours.
3 Assemble the mess in 4 large glasses. Start with dividing the Amaretti crumbs into the base of the glasses.
4 Using a warm dry dessert spoon, scoop the chocolate mousse and place in the base of the glass.
5 Pipe in the extra La Casa Del Formaggio Double Cream around the chocolate mousse.
6 Randomly add the meringues, berries and basil.
7 Top with shavings of chocolate.

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