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.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
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 and chopped into small pieces
- 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 chopped figs in a bowl and add enough rum to cover.
- Leave for at least 30 minutes to marinate.
- Drain thoroughly 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.
Recipe source
- Translated and lightly adapted from a recipe at Uova Zucchero e Farina
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