Dark Belgian Chocolate Christmas pudding with glazed berries

Difficulty:  Easy
Time:  60 minutes
Serves:   8


  • 1 x 150g Belgian Chocolate Mousse “Swiss dark” White chocolate can also be used instead.
  • 100ml fresh squeezed orange juice
  • 50ml Grand Marnier ( for alcohol free use 50ml orange juice)
  • 1 x 300ml thickened cream (best quality)
  • 8 Ginger Snap biscuits (Arnott’s)
  • 1 punnet of each fresh berry available totalling 6 punnets
  • 200g liquid glucose
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla
  • 1 x 125g Golden Vanilla Garnishing Pearls
  • Plastic wrap and mini plastic pudding moulds 125ml, plastic piping bag


  • Make Belgian Chocolate Mousse according to box instructions, substituting water for Grand Marnier and or orange juice.
  • Splash a little water on the insides of the pudding moulds and draw a piece of plastic wrap over each mould, then press down to line the inside. You need to have a good margin on the outside to fold over the top of the pudding.
  • Break the ginger snap biscuits into thumb nail size pieces
  • Pipe the mouse into each mould to half full.
  • Poke 3 or 4 pieces of biscuit into the mousse and pipe in remaining mousse
  • Poke remaining biscuit pieces into the mousse
  • Draw the plastic wrap over the mousse and press down lightly.
  • Refrigerate for at least 24 hours before using

The mousse can be kept refrigerated for the shelf life of the cream of frozen for 2 months.

To present the puddings

  • Place the glucose syrup, vanilla and lemon juice in a bowl and warm in the microwave.
  • Unwrap the puddings and invert onto a serving plate, remove bowl and draw away the plastic wrap
  • Dip each of the cold berries in the glucose syrup and place on the plate
  • Dust with a little icing sugar.
  • Scatter the Golden Vanilla Garnishing Pearls around before presenting.