Dark Belgian Chocolate Christmas Pudding with Glazed Berries — Nicholson Fine Foods

Ingredients

• 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