Christmas Chocolate Fudge Wreath

Crafted with smooth dark chocolate, creamy whipped topping and fresh berries, this festive dessert is a beautiful centrepiece for your Christmas table, delivering the perfect balance of rich chocolate flavour and seasonal charm.

Serves: 8-10

Ingredients

• Chocolate Fudge Pudding Wreath
• 400g dark chocolate, broken into pieces
• 270ml full-fat canned coconut milk
• 85g rice malt syrup, honey or maple syrup (¼ cup)
• 4 large eggs

Topping

• 300ml cream, whipped
• 185g strawberries or raspberries (1½ cups), for berry sauce
• Fresh berries, to decorate
• Mint leaves, to decorate

Optional

• Red currants to decorate

Method

1. Preheat oven to 180°C fan-forced.
2. Grease a 25cm ring or bundt tin thoroughly with butter or coconut oil.
3. Place the chocolate, coconut milk and sweetener in a stainless-steel bowl set over a saucepan of gently simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and allow to cool until lukewarm.
4. Add the eggs and whisk until fully combined.
5. Pour the mixture into the prepared tin.
6. Place the tin into a deep roasting dish and carefully pour hot water into the roasting dish until it reaches halfway up the sides of the tin.
7. Bake for 35-45 minutes, or until the pudding is firm and set.
8. Allow to cool completely at room temperature, then refrigerate overnight or until ready to serve.
9. To serve, bring the pudding back to room temperature. Carefully invert onto a serving plate and remove from the tin.
10. To make the berry sauce, blend the strawberries and/or raspberries until smooth. Strain if desired.
11. Decorate the wreath with whipped cream, fresh berries and mint leaves.
12. Serve with the berry sauce on the side.

Storage

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Enjoy! 🍮✨