Top tip: Fresh is best!
300g Dark chocolete
3 Tbsp Cointreau
8 Egg yolks
8 Tbsp Cocoa powder
4 zested oranges
250ml double cream - whipped
2 egg whites
Melt chocolate add yolks one at a time add Cointreau fold cocoa powder and zest into cream fold cream into chocolate fold in egg whites chill preferably over night
3/4 cup walnuts 3/4 Cup Splenda or Swerve 1/4 Cup Unsweetened cocoa powder 1/2 Tsp Baking powder 3 eggs lightly beaten 1/2 cup reduced fat sour cream 1/4 cup Olive oil 2 Tsp Vanilla essence chop nuts,
1l cream 1l milk 8 egg yolks 4 whole eggs 500g caster sugar (400 ml of Baileys for Baileys ice cream) Boil milk and cream together with some of the sugar (also add 200ml of the Baileys here) Whisk egg
