Chocolate Ripple Ring Recipe

45 ml/3 tbsp chocolate hazelnut (filbert) spread
30 ml/2 tbsp coffee liqueur
1 liter soft-scoop chocolate ice cream

Whipped or aerosol cream and grated chocolate, to decorate

Method:

Blend the chocolate spread with the liqueur until smooth. Turn the ice cream into a bowl. Mash with a fork, then quickly fold in the chocolate mixture to form ripples. Pack quickly into a 1 liter ring mould. Wrap in clingfilm (plastic wrap) and chill until firm. Dip the base of the mould in hot water briefly, then loosen round the edge with a round-bladed knife. Turn out on to a serving plate and fill the centre with whipped cream and a sprinkling of grated chocolate. Serve straight away.