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Ingredients
  • 100g plain chocolate, broken up, plus extra, melted, to serve
  • 100g softened butter
  • 2 tbsp golden syrup
  • 200g soft amaretti morbidi (soft almond macaroons available from Waitrose and Italian delis), crumbled
  • 100g chopped hazelnuts
  • Icing sugar, cranberries and angelica to decorate the individual bombes
  • subheading: For the filling:
  • 90g fresh or frozen and thawed cranberries
  • 90g fresh or frozen and thawed raspberries
  • 3 tbsp caster sugar
  • 2 tbsp Cointreau
  • 190g mascarpone
  • 100ml double cream
  • Zest and juice of 1 small orange
  • 1 tbsp icing sugar
  • Heaped tsp powdered gelatine
Steps
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