Kathleen, from Waitakere City...
Christine's Chocolate Dessert
My daugher who has always impressed me with her cooking wowed me with this delicious uncooked desert when she first contributed it to the family Christmas dinner a few years ago.
It can be made well in advance as it will keep weeks in the freezer just so long as you tell NO one that it is there !
2 Votes
Since October 9th
Ingredients
- 1/2 cup of raisins or sultanas
- cointreau, triple sec or similar liqueur
- 200 gr of cooking chocolate
- grated peel of 1 orange
- 1/2 cup sugar
- 2 egg yolks
- 150 gr butter.
- 1 pkt mallow puffs which have been cut into quarters
- 2 tablespoons cocoa
- 1/2 cup glace cherries
- 1/4 cup cashew nuts
- 1/4 cup chopped dried papaya
- 1/4 cup finely chopped glace ginger (optional)
- 1l4 cup water
Directions
- soak raisins and orange peel overnight in sufficient liqueur to cover.
- Melt chocolate in a double boiler.
- Boil together the sugar and water for several minutes until slightly thickened. Remove from heat and add butter stirring in until fully melted.
- Next add the chocolate, cocoa and egg yolk. Mix well to blend together and then add the raisins , peel and liquour.
- In a larger bowl combine papaya pieces, halved cherries, quartered mallow puffs, and cashews
- Combine both bowls .
- This should be a moist consistency. Add more liqueur if necessary.
- Put all into a loaf tin which has been lined with grease proof paper, smooth the top over, cover with greaseproof and put into freezer until solid.
- Once frozen you can remove from the loaf tin but wrap really well in grease proof paper to prevent icing up if you do not intend eating right away
- To serve, Slice while frozen and present with a dollop of whipped cream and garnished with thinly sliced orange.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 6 -8 | Freezing time only. | 30 - 40 minutes |
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