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
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.
Makes 12 portions (served in 250 ml glasses)
