Bucks fizzers
By Sarah Cook
Chocolate orange mousse, Prosecco cream and tingly sherbet – if you’re entertaining a crowd, they’ll love this dessert with a twist
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Prep:30 mins
Cook:5 mins
Plus chilling - Easy
Nutrition per serving
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kcal 635
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fat 54g
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saturates 34g
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carbs 32g
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sugars 32g
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fibre 1g
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protein 4g
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salt 0.1g
Ingredients
- 500ml pot double cream
- 300g dark chocolate, broken into chunks
- zest 2 oranges, plus 100ml juice (and a splash extra)
- 2 tbsp icing sugar, sifted
- a few sachets sherbet
- 200ml whipping cream
- 50ml Prosecco, Cava or Champagne
- 2 tbsp icing sugar, sifted
Method
Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.
