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Suggest a better descriptionMix the rum with 3 tablespoons Creme de Menthe and 4 tablespoons of water. Slice through the sponges to make them thinner, reserve 4 pieces for the top then dip the remainder into the liquid and line the basin Whisk the yoghurt and cream together until thick, stir the remaining liquer into 10 tablespoons of cream and spread over the sponge. Melt the Bournville chocolate then make about 10 chocolate leaves. Fold the remaining chocolate into the remaining cream. Spoon all but 4 tablespoonfuls of the chocolate cream into the centre of the basin, cover with sponge. Set in the fridge for 3-4 hours or overnight. Carefully turn the dessert on to a plate and spread with reserved chocolate cream. Decorate with chocolate leaves, frosting the edges with a little egg white and sugar if preferred.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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