Bucks fizzers
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Bucks fizzers

By Sarah Cook

Chocolate orange mousse, Prosecco cream and tingly sherbet – if you’re entertaining a crowd, they’ll love this dessert with a twist

  • Prep:30 mins
    Cook:5 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 635
  • fat 54g
  • saturates 34g
  • carbs 32g
  • sugars 32g
  • fibre 1g
  • protein 4g
  • salt 0.1g

Ingredients

  • 500ml pot double cream
  • 300g dark chocolate, broken into chunks
  • zest 2 oranges, plus 100ml juice (and a splash extra)
  • 2 tbsp icing sugar, sifted
  • a few sachets sherbet
  • 200ml whipping cream
  • 50ml Prosecco, Cava or Champagne
  • 2 tbsp icing sugar, sifted

Method

  1. Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.

  2. Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.

  3. Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.

  4. Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.

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