A real Christmas showstopper! A dark Orange and Ginger Chocolate rocky road shaped as a giant Christmas pudding complete with icing, holly and redcurrants. This chocolate bomb is packed with marshmallows, dried fruits, speculoos cookies and puffed cereal for a delicious vegan, easy gluten-free and nut-free no-bake dessert to share.
By Nourishing Amy
Chocolate Christmas Pudding Bomb
Prep Time: 20 mins
Serves: 10-12 People
Ingredients
For the Chocolate Bomb
270g Dark Orange and Ginger Chocolate
150g vegan sweetened condensed milk
60g coconut oil (or vegan butter/margarine)
60g smooth, runny nut/seed butter
100g vegan speculoos cookies (or other biscuits)
150g mixed dried fruits
60g vegan mini marshmallows
30g rice crisped cereal
For the Decoration
75g icing sugar
1-2 tsp water
Redcurrants
Holly
Method
Step 1
Break up the chocolate and add to a heatproof bowl with the sweetened condensed milk and coconut oil. Melt over a pan of simmering water (a bain-marie) making sure the water doesn’t touch the bottom of the bowl. Stir often.
Step 2
Once fully melted, remove from the heat and whisk or stir in the nut/seed butter until smooth.
Step 3
Crush the cookies small and add to a mixing bowl with the dried fruits, marshmallows and crisped cereal and stir to combine. Pour in the chocolate mix and stir well.
Step 4
Line a pudding bowl (I use a glass mixing bowl 16cm in diameter) with cling film so it shapes the bowl and hands over the edges.
Step 5
Pour the chocolate mix into the bowl and press down firmly. Smooth over the top and allow to set in the fridge for 4-6 hours or overnight, until solid.
Step 6
Remove from the fridge and allow to sit for 20 minutes.
Step 7
Stir together the icing sugar and water to a thick paste.
Step 8
Tip the chocolate bomb upside down onto a serving plate so you have a smooth dome. Remove the clingfilm. Pour over the icing, spreading it where needed, and decorate as you please.
Step 9
Use a sharp knife to cut the bomb into slices and serve.
Step 10
To store, cover with clingfilm or keep in a sealed container in the fridge for up to 1 week.
