There couldn’t be an easier or more delish pudding than this!
1 1/4 cups heavy cream
1 oz. bittersweet chocolate (at least 62% cocoa solids), finely chopped
1 tbs. coffee liqueur
4 oz. store-bought meringue cookies
8 oz. raspberries, to serve
For the chocolate sauce:
1 cup heavy cream
2/3 cup bittersweet chocolate (at least 62% cocoa solids), finely chopped
2 tbs. coffee liqueur
Line a loaf tin with plastic wrap, making sure you have enough overhang to come over the top later.
Whip the cream until thick but still soft, then fold in the chopped chocolate and coffee liqueur. Crumble in the meringue cookies and gently fold. Pack into the loaf tin, pressing it down with a spatula as you go. Bring the plastic wrap over and seal the top. Freeze until solid, about 8 hours or overnight.
To make the chocolate sauce, heat the cream and chocolate over a gentle heat until almost melted. Remove from the heat and whisk in the cream. Set aside to cool a bit.
To serve, unwrap the layers of plastic wrap and use them to lift out the ice-cream brick. Turn over onto a serving tray and cut into slices. Zigzag with chocolate sauce and sprinkle with raspberries.
Serves 6-8
Cooking with Nigella 