Sweet Chocolate Heart Dessert
Even the least romantic people in the world would appreciate the love that has gone into making this sweet chocolate heart dessert. I know, ‘cos I’m one of them and if someone made one for me, I would love them forever!
We are seeing romance everywhere at the moment, even the birds are actively flirting with one another. A sure sign that spring is on its way. Which got me thinking that there must be something I can create using the heart shaped chocolate mould at the back of a cupboard. Even if it’s not pink.
At Christmas I had some success making caramel filled chocolates and wanted to use the same idea, but adapt it to create a dessert of sorts.
Can anyone remember the dessert Arctic roll? For anyone who doesn’t know what an arctic roll is, it’s a thin layer of vanilla sponge with a layer of pink jam (I can’t remember if it was strawberry or raspberry) wrapped around a log of vanilla ice cream. We didn’t have them often as Mum liked to bake, but when we did it was a proper treat.
Thinking about the Arctic roll and the chocolates I made at Christmas I came up with the idea of making a chocolate heart with a vanilla ice cream, caramel and sponge centre. So off to the kitchen I went…
Tweet ThisIce cream, sponge and caramel encased in a chocolate shell. The perfect Valentine's pud!
Save RecipeIngredients
- You will need plastic or silicone mould, if you don't have a heart any shape will do. A small novelty cake mould would work fine.
- Melted chocolate, white, milk or dark. Whatever you prefer. The amount you need will depend on the size of the mould.
- A thin sponge (shop bought or homemade), the flavour is up to you.
- Ice cream. I used vanilla, but again you can have whatever flavour you prefer.
- Caramel. Any caramel will work, I made mine by boiling a tin of condensed milk for two hours. Do allow it to cool before using though.
Instructions
- Before you start with the melted chocolate, roughly cut a thin layer of sponge to fit in the mould. If you don't have a layer of sponge, using bits of sponge would be fine too.
- Using a brush (I have a paint brush I keep for such things)'paint' the inside of the mould with a thin layer of melted chocolate. Pop into the freezer. Repeat this process every half an hour or so until the inside of the mould is coated in a good layer of chocolate. Mine took four coats, but yours could be more or less depending on how much you apply each time. If unsure add another layer.
- Once you are happy with the thickness pop it back in the freezer.
- Take the ice cream out of the freezer to allow it to soften a touch.
- Once it's soft, spoon a layer into the chocolate shell (still in the mould),leaving enough room for a layer of caramel and sponge.
- Return to the freezer to harden.
- Add a layer of caramel and the layer of sponge, taking care to leave enough room for a final layer of chocolate to seal the base of the mould.
- Pop in the freezer for half an hour or so or until needed.
- Before serving remove from the freezer for ten minutes or so. The chocolate should easily come away from the mould.
Notes
You could be creative and add a layer of chopped nuts or substitute the sponge for biscuit or brownie. Crushed Malteasers would work too. Or maybe add a layer of crushed salted crackers for something a little different?
A word of advice – you should never use taking photos for a blog post as a practice session for fiddling with camera settings!
© 2017, Debbie. All rights reserved.
Comments