Dessert Recipes - Swiss Chocolate Mountain Recipe

Ingredients

• 2 small chocolate Swiss (jelly) rolls, sliced

• 150 ml/2/3 cup double (heavy) cream

• 30 ml/2 tbsp chocolate hazelnut (filbert) spread

• 1/2 x 1 liter/1/2 X 3/4 pt/1/2 small block of chocolate ice cream, cubed

• 25 g/1 oz/1/4 cup chocolate chips Icing (confectioners') sugar, for dusting

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Method:

1. Line a 1.5 liter/6 cup pudding basin with the Swiss roll slices. Whip the cream and whisk in the chocolate spread.

2. Stir in the ice cream and chocolate chips. Spoon into the sponge-lined basin. Cover and freeze until firm.

3. Transfer to the fridge 1 1/2 hours before serving. Turn out on to a serving plate and dust liberally with sifted icing sugar.