Choc brownie and raspberry semi-freddo cones
6 hr 30 min
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!
Light evaporated milk
¾ cup(s), (185ml) chilled
100 g, plus extra to serve
Brownie, chocolate, without nuts
- 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.
- Using electric beaters, beat evaporated milk for 2-3 minutes or until light and fluffy.
- 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.
- 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.
TIP: We used bamboo cone moulds from The Little Big Company (www.tlbc.com.au) or you can use ice-block moulds from the supermarket.