Chocolate and nut loaf
Ingredients (1 loaf)
| Amount | Measure | Name |
|---|---|---|
| 750.00 | g | CARTE D'OR Chocolate Mousse 6 x 1kg |
| Digestive Biscuit, crushed 6 each | ||
| Oil for greasing | ||
| Brazil Nuts | ||
| Glace cherries, red and green, halved | ||
| glazed pineapples | ||
| Ginger, Grated |
Preparation
1. Chocolate mousse as per instruction on the container but replace milk with meadowland cream, to enable slicing the loaf. Mix with the crushed digestive biscuits
2. Oil a loaf tin with the oil and line with greaseproof paper/ glad wrap
3. Spoon a 1/3 of the mixture into the tin and smooth down. Cover with half the nits, cherries and fruit. Spoon on another layer of chocolate mixture and cover with the remaining nuts and fruit. Spread over the last of the mixture and smooth down the top using a knife.
4. Cover the loaf tin and freeze for at least 2 hours.
Turn out and thinly slice to serve.
Variation: add brandy or rum to the mousse mixture
Serving suggestion: Decorate with rows of piped cream, glace cherries and Brazil nuts.
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