2 small chocolate Swiss (jelly) rolls,
150 ml double (heavy) cream
30 ml/2 tbsp chocolate hazelnut
1/2 x 1 liter chocolate ice cream, cubed
25 g/1 oz chocolate chips
Icing (confectioners') sugar, for dusting
Line a 1.5 liter pudding basin with the
Swiss roll slices. Whip the cream and whisk in the chocolate spread.
Stir in the ice cream and chocolate chips. Spoon into the sponge-lined
basin. Cover and freeze until firm. Transfer to the fridge 1.5 hours
before serving. Turn out on to a serving plate and dust liberally with
sifted icing sugar.