This is a great easy Easter dessert to have at your next dinner party.
200gm dark cooking chocolate 1 Lt Coconut Icecream
500ml mango sorbet
Double Broiler (metal or glass bowl that can sit on saucepan) Large silicone 1/2 egg moulds
- Melt the chocolate: Simply break up the chocolate into pieces and place intoa metal bowl. Place the bowl over a saucepan filled with 5cm water. Place saucepan on stove top and double broil your chocolate, stir continuously until it melts.
- Place melted chocolate into 1⁄2 egg moulds, brush around sides until forms a 5mm well coated edges around entire egg shape. (do not fill the mould with the chocolate, just place around edges)
- Place moulds in freezer until set, take out of freezer and fill with coconut icecream. In the middle of the coconut icecream place some mango sorbet to create an “egg” look.
- Serve straight away
Recipe curtesy of the Roar Foodie.