- 400g dark chocolate, melted in a bowl about a pan of simmering water
- 90ml water
- 450g sugar
- 8 large eggs whites
- 700ml AlfaLite Plain whipped with Kreem powder till fluffy but still runny
- 4 tbsp. Christmas mince
- 100g white chocolate, melted in a bowl above a pan of simmering water
- extra whipped Kreem to serve.
Line two even-sized plastic bowls or basins with food wrap and brush the insides with the melted dark chocolate. Leave to set.
Make a sugar syrup by adding the water to the sugar in a saucepan. Bring to the boil and simmer until the syrup has reduced and reaches soft ball stage.
Meanwhile, whisk the egg whites in a large bowl until they become stiff. Whisk in the hot syrup, forming a meringue mixture, and leave to cool for about five minutes.
Carefully fold together the meringue mixture, whipped Kreem and Christmas mince. Fill the chocolate-lined pudding bowls with this mixture, cover with cling film and freeze overnight.
Carefully remove the frozen mixture from the bowls and stick the flat edges together with some extra melted chocolate to make a ball. If necessary, wrap and return to the freezer, where it will keep for a week.
Drizzle the frozen chocolate bombe with melted white chocolate, to create a snow effect, and top with the holly. Serve with whipped Kreem