Choc brownie and raspberry semi-freddo cones
9
Points®
Total time: 6 hr 30 min • Prep: 25 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Add some exciting shapes to the dessert spread with these chocolate cones. The zing from the fresh raspberries cuts through the smooth chocolate, making it simply divine!
Ingredients
Dark chocolate
50 g
Light evaporated milk
¾ cup(s), (185ml) chilled
Dark chocolate
40 g
Reduced-fat milk
¼ cup(s)
Egg yolk
2 medium
Caster sugar
1 tbs
Fresh raspberries
100 g, plus extra to serve
Brownie, chocolate, without nuts
65 g
Instructions
1
Place 1 x 250ml capacity bamboo cone (see Note) into each of 6 tall glasses. Place glasses on a tray. Spoon a heaped teaspoon of melted chocolate into tip of each cone. Place in fridge for 30 minutes or until chocolate is set.
2
Using electric beaters, beat evaporated milk for 2-3 minutes or until light and fluffy.
3
Meanwhile, place milk in a small saucepan over medium heat and bring to the boil. Stir in chopped chocolate until melted and smooth. Remove from heat.
4
Using electric beaters, beat egg yolks and sugar until thick and creamy. Gradually beat in hot chocolate mixture. Fold in evaporated milk, brownie and raspberries. Spoon mixture into cones. Cover with plastic wrap and freeze overnight. Gently remove semi-freddo cones from moulds and serve immediately with extra raspberries.
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