Frozen Chocolate Christmas Pudding

1. 1

   Place the mixed glace fruit into a food processor fitted with a metal blade and process for 3 seconds. Add the cherries and process for 2 seconds (fruit chunks should not be too large or they will tear the pudding when cutting). Place the fruit in a large bowl, and add the raisins. Stir in the brandy and cover. Store in a cool, dark place overnight.

2. 2

   Line a 2-quart pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.

3. 3

   Beat the egg whites in a medium bowl with an electric mixer until firm peaks form. Gradually beat in the combined sifted powdered sugar and cocoa powder. Gradually beat in the lightly beaten egg yolks.

4. 4

   Place the dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let water touch the bottom of the bowl). Stir the chocolate until smooth; cool for 5 mins.

5. 5

   Stir the melted chocolate into the egg mixture. Pour the chocolate mixture over the fruit and mix well. Stir in the nuts.

6. 6

   Sprinkle the gelatin over 1 tbsp hot water in a small heatproof bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Cool slightly; stir the gelatin into chocolate mixture.

7. 7

   Beat the cream in a medium bowl with electric mixer until firm peaks form. Fold into the chocolate mixture. Pour into the pudding steamer. Smooth the top. Cover and freeze overnight.

8. 8

   Invert the pudding onto a chilled serving plate. Remove the steamer and plastic wrap. Return to the freezer.

9. 9

   Place the white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let the water touch the bottom of the bowl). Stir the chocolate until smooth. Cool for 5 mins. Spoon the chocolate gently over the top of the pudding. Return to freezer immediately to allow chocolate to set. Top with additional hazelnuts to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.