Name: Chocolate Irish cream mousse cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 litre good-quality chocolate ice-cream; 1 litre good-quality vanilla ice-cream; cooking oil spray; 137 g packet Oreo cookies, chopped; 1 Raffaello; 1 toothpick; 1 large peaked white marshmallow; writing icing; 1 strawberry sour strap; 1 spearmint leaf sweet; ½ cup (125ml) thickened cream, whipped to soft peaks; 100 g coconut flakes, toasted lightly; 275 g Ferrero Rocher

With an Irish cream chocolate mousse centre, crunchy chocolate ripple base and Ferrero Rocher topping, this decadent cake will be every chocoholics’ new favourite.

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Ingredients

1 litre good-quality chocolate ice-cream

1 litre good-quality vanilla ice-cream

cooking oil spray

137 g packet Oreo cookies, chopped

1 Raffaello

1 toothpick

1 large peaked white marshmallow

writing icing

1 strawberry sour strap

1 spearmint leaf sweet

½ cup (125ml) thickened cream, whipped to soft peaks

100 g coconut flakes, toasted lightly

275 g Ferrero Rocher

Method

1.Place the ice-creams in refrigerator for 30 minutes to soften slightly. Place a serving plate into the freezer to chill.

2.Lightly spray a dolly varden cake pan or pudding basin (2.5 litres/10 cup capacity) with oil. Make a cross on the bench with two long pieces of plastic or freezer wrap. Line pan with plastic wrap.

3.Combine chopped cookies with vanilla ice-cream; mix well. Place alternating scoops of ice-cream into lined pan; press in. Level the top. Cover with plastic wrap. Freeze for 8 hours or overnight until firm.

4.Meanwhile, unwrap Raffaello; press a toothpick into Rafaello. Snip the top off the marshmallow; press toothpick into marsmallow to join. Pipe on a face and hat (beret) with writing icing. Cut a 5mm strip from sour strap to make a scarf, stretch slightly and wrap around top of marshmallow. Using scissors, make a small point for the hat with the spearmint leaf (may need to re-coat with sugar).

5.Close to serving, turn out pudding onto a plate or tray; remove wrap. Spread whipped cream over cake; lightly press on coconut flakes. Press unwrapped Ferrero Rochers into pudding in a row around the base. Place snowman on top of pudding. Serve immediately.