Makes 12 portions (served in 250 ml glasses)
Ingredients
250 ml Amarula
150 g castor sugar
500 g milk chocolate
400 g dark chocolate
600 ml cream
3 leaves gelatin
Maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves for garnishing
Cooking Method
Barefoot Stiletto I Walk tall with your feet on the ground.
Soak the gelatine in cold water for 5 minutes, then squeeze out excess water and set aside in a bowl.
Combine the Amarula and castor sugar in a bowl and melt together over a double boiler until the sugar has dissolved.
Add the pre-soaked gelatine and mix well.
Then add the chocolate and stir the mixture until combined and smooth. Remove from heat and allow to cool.
Whip the cream to a soft peak and fold it into the chocolate mixture.
Spoon/pour into glasses and allow to set in the fridge.
Garnish with maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves.
