|
Method:
Blend the chocolate spread with the
liqueur until smooth. Turn the ice cream into a bowl. Mash with a
fork, then quickly fold in the chocolate mixture to form ripples. Pack
quickly into a 1 liter ring mould. Wrap in clingfilm (plastic wrap)
and chill until firm. Dip the base of the mould in hot water briefly,
then loosen round the edge with a round-bladed knife. Turn out on to a
serving plate and fill the centre with whipped cream and a sprinkling
of grated chocolate. Serve straight away.
|