Chocolate, fig and rum mattonella: Difference between revisions
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Mattonella (Italian for 'brick') is a chilled, [[Italian]] [[Dessert|dessert]] which comes in many forms. It is quite rich and it is often 'set' in a loaf tin to give it a brick shape. This version with [[Figs|figs]], is particularly suitable at Christmas time. | Mattonella (Italian for 'brick') is a chilled, [[Italian]] [[Dessert|dessert]] which comes in many forms. It is quite rich and it is often 'set' in a loaf tin to give it a brick shape. This version with [[Figs|figs]], is particularly suitable at Christmas time. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 09:54, 22 January 2022
This recipe needs advance preparation!
| Chocolate, fig and rum mattonella | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 593 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th November 2016 |
Mattonella (Italian for 'brick') is a chilled, Italian dessert which comes in many forms. It is quite rich and it is often 'set' in a loaf tin to give it a brick shape. This version with figs, is particularly suitable at Christmas time.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100g dried figs, stalks removed
- 100ml Dark rum (or enough to cover the figs)
- 250g dark chocolate, broken into small squares
- 125g dark sugar
- 50g of butter
- 100ml whipping cream
- 125g plain or spiced biscuits, coarsely chopped
To finish
- 250ml whipping cream
- 2 tablespoons icing sugar
- Ground cinnamon or cocoa
Method
- Place the figs in a bowl and add enough rum to cover (see Variations below)
- Leave for at least 30 minutes to marinate.
- Drain thoroughly, chop into small pieces and reserve.
- In a fresh bowl, over a saucepan of water, melt the chocolate with the sugar and butter.
- Remove from the heat, add the cream, figs and biscuits.
- Pour the mixture into a loaf tin which had been lined with foil or Bake-O-Glide.
- Smooth it out and refrigerate for several hours.
- Just before serving, cut the Mattonella into slices and put 2 slices on each plate.
- Whip the cream with the icing sugar and pipe some shapes onto the plates.
- Sprinkle the cream with a little ground cinnamon or cocoa powder.
Chef's notes
I used a 500g loaf tin with a volume of about 800ml. This tin could have taken half the mixture quantity again. A 250g tin was too small.
Recipe source
- Translated and lightly adapted from a recipe at Uova Zucchero e Farina
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