Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 200grams bar plain dark chocolate, broken into pieces
- 1 1/4 cup double cream
- 250grams fresh raspberries
- 1tablespoons cocoa powder (for dusting)
- 1 mint sprigs (to decorate)
Method
Step 1 of 3
Place the chocolate in a heatproof bowl and set over a saucepan of gently simmering water. Stir until melted and smooth, then remove from the heat. Line 2 baking sheets with baking parchment and spoon 12 x 10 cm rounds of melted chocolate on to the paper. Refrigerate or freeze for 15 minutes until firm and set.
Step 2 of 3
Meanwhile, whip the cream in a bowl until soft peaks form. Place the raspberries in a bowl and very lightly mash with a fork until lightly crushed and juicy. Fold the crushed raspberries into the whipped cream.
Step 3 of 3
Carefully peel the discs of chocolate away from the paper. Place a chocolate disc on each of 4 chilled dessert plates, top with half the raspberry cream and add another chocolate disc to each stack. Top with the remaining raspberry cream and chocolate discs. Dust a little cocoa powder over each stack and decorate with a mint sprig, if liked.
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