Made with the deliciously chocolatey triple chocolate biscuits and the sweet Black Cherry Preserve.
Ingredients
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500ml vanilla cream
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100g dark chocolate broken into pieces
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300g cream
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200ml Crème fraîche
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25g icing sugar
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Crushed chocolate and fresh cherries for decoration
Preparation Method
- Place the vanilla cream in a saucepan with the chocolate chips. Heat gently, stirring, until the chocolate melts into the cream. Cover and leave to cool.
- Arrange the Triple Chocolate Chunk Cookies in the bottom of a pudding bowl. Add a generous spoonful of black cherry preserve over the crushed biscuits and spread evenly.
- Pour the cold chocolate cream prepared earlier over the biscuits and transfer to the fridge to chill while you make the topping.
- Whip the cream with the crème fraîche and icing sugar until soft peaks form. Transfer the mixture to the fridge to chill until ready to serve.
- Just before serving, pour the whipped cream mixture over the cake and decorate it with grated chocolate and fresh cherries.
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