Saturday, 27 March 2010

choc honey comb pudding

* 200g Belgian milk chocolate
* 2 x 35g bars Crunchie bars, roughly chopped
* 284ml pot double cream
* 250ml tub mascarpone


* Melt 150g of the chocolate, then stir in the Crunchie pieces. Gently stir the cream into the mascarpone then stir in the chocolate mix until just marbled.
* Spoon into small glasses or cups and top with the rest of the chocolate, grated or shaved.

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