PARENTS

Chocolate Christmas Bombes

Serves 6

85g / 3 oz plain chocolate, chopped

2 tablespoons rum

1 tablespoon water

170g / 6 oz unsweetened chestnut puree

30g / 1 oz raisins

30g / 1 oz sultanas

30g / 1 oz chopped mixed peel

55g / 2 oz glace cherries

290g ml / ½ pint double cream

2 egg whites

45g / 1 ½ oz caster sugar

To decorate – chocolate holly leaves

1. Line 6 individual ramekins or large dariole moulds with clingfilm
2. Put the chocolate, 1 tablespoon of the rum and the water into a heatproof bowl set over, not in, a saucepan of simmering water until the chocolate has just melted. Remove from the heat and stir into the chestnut puree. Set aside.
3. Sprinkle the remaining rum over the dried fruits, peel and cherries and leave to stand for 5 minutes
4. Whip the cream lightly. Whisk the egg whites until stiff and then gradually add the sugar, a teaspoon at a time, whisking well after each addition.
5. Carefully fold the fruit into the chocolate and chestnut mixture, then add cream and finally the whisked egg whites.
6. Divide the mixture between the ramekins, cover and freeze for at least 3 hours
7. To serve: remove the moulds from the freezer 10 minutes before serving. Turn on to a plate, remove the cling film and decorate with the holly leaves