175 g (6 oz) full fat soft cheese
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
few drops of vanilla flavouring (optional)
4 oz (100 g) plain chocolate, melted
1/2 oz (15 g) gelatine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (25 g) 1 oz butter
2 tbsp (30 ml) golden syrup (substitute light corn syrup)
65 g (2 1/2 oz) rice crispies
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
few drops of vanilla flavouring (optional)
4 oz (100 g) plain chocolate, melted
1/2 oz (15 g) gelatine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (25 g) 1 oz butter
2 tbsp (30 ml) golden syrup (substitute light corn syrup)
65 g (2 1/2 oz) rice crispies
method
1. Whisk the cheese and sugar together in a bowl until soft, then add the vanilla flavouring. Fold the melted chocolate into the cheese mixture.
2. Sprinkle the gelatine on 45 ml (3 tbsp) warm water in a bowl, and stir until dissolved. Stir into the chocolate mixture. Whip the fresh cream until softly stiff and fold into the mixture. Spoon the mixture into two 600 ml (1 pint) dampened rabbit moulds.
3. Melt the butter and syrup in a saucepan, stir in the rice crispies, then spread over the chocolate mixture in the moulds. Refrigerate until set. Loosen the edges of the moulds. Dip into hot water and turn out on to a serving plate.
2. Sprinkle the gelatine on 45 ml (3 tbsp) warm water in a bowl, and stir until dissolved. Stir into the chocolate mixture. Whip the fresh cream until softly stiff and fold into the mixture. Spoon the mixture into two 600 ml (1 pint) dampened rabbit moulds.
3. Melt the butter and syrup in a saucepan, stir in the rice crispies, then spread over the chocolate mixture in the moulds. Refrigerate until set. Loosen the edges of the moulds. Dip into hot water and turn out on to a serving plate.
serving amount
serves 6-8
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