Dark Belgian Chocolate Christmas Pudding with Glazed Berries

Difficulty:  Easy
Time:  60 minutes
Serves:   8

Ingredients:

• 1 x 150g Belgian Chocolate Mousse “Swiss dark” White chocolate can also be used instead

• 100ml fresh squeezed orange juice

• 50ml Grand Marnier ( for alcohol free use 50ml orange juice)

• 1 x 300ml thickened cream (best quality)

• 8 Ginger Snap biscuits (Arnott’s)

• 1 punnet of each fresh berry available totalling 6 punnets

• 200g liquid glucose

• 1 tablespoon lemon juice

• 1 teaspoon pure vanilla

• 1 x 125g Golden Vanilla Garnishing Pearls

• Plastic wrap and mini plastic pudding moulds 125ml, plastic piping bag

Method:

• Make Belgian Chocolate Mousse according to box instructions, substituting water for Grand Marnier and or orange juice.

• Splash a little water on the insides of the pudding moulds and draw a piece of plastic wrap over each mould, then press down to line the inside. You need to have a good margin on the outside to fold over the top of the pudding.

• Break the ginger snap biscuits into thumb nail size pieces

• Pipe the mouse into each mould to half full.

• Poke 3 or 4 pieces of biscuit into the mousse and pipe in remaining mousse

• Poke remaining biscuit pieces into the mousse

• Draw the plastic wrap over the mousse and press down lightly

• Refrigerate for at least 24 hours before using

The mousse can be kept refrigerated for the shelf life of the cream or frozen for 2 months.

To present the puddings:

• Place the glucose syrup, vanilla and lemon juice in a bowl and warm in the microwave

• Unwrap the puddings and invert onto a serving plate, remove bowl and draw away the plastic wrap

• Dip each of the cold berries in the glucose syrup and place on the plate

• Dust with a little icing sugar

• Scatter the Golden Vanilla Garnishing Pearls around before presenting