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Choc-cherry snowballs
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Prep Time:
480 minutes
Cook Time:
70 minutes
Total Time:
550 minutes
Make impressive chocolate-cherry snowballs ahead of time for a delightful treat.
Ingredients:
  • 300g fresh cherries, pitted, halved
  • 40.00 gm caster sugar
  • 500ml thickened cream
  • 250ml milk
  • 6 Free Range Egg yolks
  • 330.00g caster sugar
  • 160g cherry jam
  • 100g dark chocolate, chopped
  • 125g butter, softened
  • 275g brown sugar
  • 3 Free Range Eggs
  • 150g self-raising flour
  • 65g hazelnut meal
  • 25g cocoa powder
  • 200g dark chocolate
  • 250ml cream
  • 60ml brandy
  • 6 Free Range Egg whites
Instructions:
  • In a medium saucepan over medium heat, combine cherries, sugar, and 1⁄4 cup (60ml) of water. Stir and cook for 10 minutes until cherries soften and the mixture thickens and reduces by half. Allow it to cool before blending in a blender until smooth.
  • In a large saucepan over medium heat, gently heat the cream and milk until it just starts to simmer. Remove from heat.
  • In a large bowl, use an electric mixer to beat the egg yolks and extra sugar until thick and pale. Gradually mix in the cream mixture in batches until combined. Transfer the mixture to a clean saucepan and cook over low heat, stirring constantly for 10 mins or until the custard coats the back of a spoon. Allow it to cool before adding the cherry mixture and stirring to combine.
  • Transfer the mixture into a shallow metal container, cover with foil, and freeze for 3 hours or until firm. Break up the ice cream with a metal spoon. Blend in a food processor until smooth. Return the mixture to the metal container, cover with foil, and freeze for 3 hours or until firm.
  • As the chocolate cake comes together, preheat the oven to 180°C and prepare a 20cm x 30cm lamington pan by greasing and lining it with baking paper.
  • In a small saucepan over low heat, melt the chocolate by combining it with 1 cup (250ml) of water. Stir constantly for 2 minutes until smooth. Set aside to cool.
  • Beat butter and sugar with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in flour, hazelnut meal, and cocoa powder. Mix in the chocolate mixture. Pour into prepared pan, smooth the top, and bake for 45 minutes or until a skewer comes out clean. Allow to cool completely.
  • Prepare a large baking tray lined with baking paper. Cut out 12 discs from the cake using a 6cm round pastry cutter and place them on the tray. Spread cherry jam on each disc and then add a scoop of ice cream on top. Freeze for about 1 hour or until firm.
  • As the bases chill, create a luscious chocolate sauce by gently melting chocolate, cream, and cherry brandy, if desired, in a saucepan over low heat. Stir constantly for 5 minutes until the chocolate is fully melted and the sauce is velvety.
  • - Preheat the oven to 200C. - Using an electric mixer, whisk the egg whites in a clean, dry bowl until soft peaks form. - Gradually add sugar, 1 tablespoon at a time, beating well after each addition. - Continue whisking until the meringue is thick and glossy. - Spread the meringue over each base quickly to coat. - Bake for 5 mins or until light golden. - Transfer to serving plates and drizzle with chocolate sauce. - Serve immediately.

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