Baileys cream & chocolate choux wreath
'Tis the season for indulgence and nothing is more tempting than a chocolatey dessert like this stunning wreath of choux buns filled with Baileys cream.
Caramelised white chocolate fridge cake
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs chilling
- Easy
- Makes 16-20 pieces
Skip to ingredients
- 50g butterplus extra for the tin
- 400g blonde white chocolate(or if you can’t find it, use 500g regular white chocolate in total), broken into pieces
- 100g white chocolatebroken into pieces
- 2 tbsp double cream
- 150g mixed dried fruit
- 150g rich tea biscuitsroughly broken up into pieces
- 150g glacé cherrieshalved
- 50g rice pops
- 50g milk chocolate
- bright red and green sweetsand gold sugared almonds, to decorate (optional)
Nutrition: Per serving (20)
- kcal271
- fat13g
- saturates8g
- carbs34g
- sugars21g
- fibre1g
- protein3g
- salt0.22g
Method
step 1
Butter and line a 20cm x 20cm baking tin with baking parchment. Put the butter and all the white chocolate in a heatproof bowl and set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the heat. (You can also do this in the microwave in 10-second bursts, stirring between each, until melted). If the chocolate splits, use a hand blender and blitz until smooth.
step 2
Stir in the remaining ingredients except for the milk chocolate and sweets, then tip the mixture into the tin. Smooth out with a spatula.
step 3
Melt the milk chocolate as before, then drizzle over the mixture in the tin. Chill in the fridge until set, around 3 hrs, or overnight. Remove from the tin and cut into pieces. Will keep chilled for up to three days. Scatter over the sweets and sugared almonds, if using, or pile on a platter in the shape of a Christmas tree and scatter over the sweets and almonds, using an almond as a star to top it off.
