Chocolate Casata Ice Cream
VelvetDessert Toppings
Recipe Information
10
serves:
30 min
prep time:
Freeze overnight or minimum of 6 hours
cook time:
easy
difficulty:
Ingredients:
- 800ml First Choice Chocolate Velvet, chilled
- 50g mixed citrus peel (candied or glace)
- 150g cherries
- 100ml naartjie juice
- 80g chopped malt chocolate balls
- 100g toasted and chopped hazelnuts
- 1 chocolate flake, crushed
- Zest of 2 naartjies
- 6 large brownie slice
For the garnish:
- First Choice Chocolate Dessert Topping
- Chocolate shards
- Salt chocolate balls
- Chopped hazelnuts
- Naartjie segments
Preparation method:
- Prepare a loaf tin by greasing it and lining it with baking paper.
- Soak the cherries and citrus peel in the naartjie juice for 30 mins or longer. Drain just before use.
- Whip the ice cold chocolate Velvet to light and frothy.
- Fold in the drained cherries and citrus peel, chopped malt chocolate balls, hazelnuts, chocolate flake and the naartjie zest.
- Spoon most of the whipped Velvet into the prepared loaf tin.
- Gently place the brownie slices on the Velvet – it must not sink in. If you prefer – place the casata in the freezer for 30 mins before adding the brownies.
- Spoon the rest of the whipped Velvet on top of the brownies and place casata in freezer for at least 6 hours or overnight.
- Unmould onto your serving platter and garnish. Lastly drizzle with the chocolate dessert topping.