Dessert Recipes - Chocolate Ripple Ring Recipe

Ingredients

• 45 ml/3 tbsp chocolate hazelnut (filbert) spread

• 30 ml/2 tbsp coffee liqueur

• 1 liter/1 3/4 pts/4 1/4 cups soft-scoop chocolate ice cream

• Whipped or aerosol cream and grated chocolate, to decorate

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Method:

1. Blend the chocolate spread with the liqueur until smooth. Turn the ice cream into a bowl. Mash with a fork, then quickly fold in the chocolate mixture to form ripples.

2. Pack quickly into a 1 liter/1 3/4 pt/4 1/3 cup ring mould. Wrap in Clingfilm (plastic wrap) and chill until firm.

3. Dip the base of the mould in hot water briefly, then loosen round the edge with a round-bladed knife.

4. Turn out on to a serving plate and fill the centre with whipped cream and a sprinkling of grated chocolate. Serve straight away.