Yield: 6 Servings
|1 large||Cream-filled Chocolate swiss roll.|
|15 ounces||Can pitted black cherries|
|5 fluid ounce||Apple juice|
|6 ounces||Plain Chocolate|
|20 fluid ounce||Hot Thick Custard|
|2 teaspoons||Hot Water|
|1 teaspoon||Instant coffee granules|
|5 fluid ounce||Whipping Cream|
|\N \N||Chocolate shapes|
Slice the swiss roll into 1 inch rounds and arrange in the bottom of a serving dish.
Drain the cherries and scatter over the top.
Pour over apple juice and brandy (if using) Break chocolate into pieces and stir into the hot custard until melted. Beat until smooth and pour over the cherries. Allow to go cold.
Mix hot water and coffee until smooth. Whip cream until holding its shape. Stir in the coffee.
Spoon cream into a piping bag with a large star nozzle and pipe rosettes on top of the custard. Arrange chocolate shapes on top.
Source: Woman's Realm