Chocolate, fig and rum mattonella
| Chocolate, fig and rum mattonella | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | TBA |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th November 2016 |
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
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This recipe needs advance preparation!
Mattonella is a chilled, Italian dessert which comes in many forms. It is quite rich and it is often 'set' in a loaf tin. This version with figs, is particularly suitable at Christmas time.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100g dried figs, stalks removed
- Dark rum
- 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.
Variations
I thought I'd be clever by cutting open the figs and leaving them to soak in rum overnight. However, this made them too soggy. To remedy this, I chopped them up small, then shoved them in the dehydrator, using a drying mat at 60C. This will make the figs less wet and hopefully allow them to retain the flavour of the rum, which should be rather stronger than if I had followed the above method.
Recipe source
- Translated and lightly adapted from a recipe at Uova Zucchero e Farina
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