Raspberries and chocolate are a match made in heaven, so this is a great recipe to make for Valentine’s Day or any other special occasion.
We like using dark chocolate, but if you prefer to use milk chocolate, it will be just as delicious, if a bit sweeter. This comes together very quickly, but it needs a few hours chilling in the refrigerator. You can start it the day before and finish it on the day you will be serving it – you just need to whip a bit of extra cream to fold into the chocolate mixture – this will give it body. Garnish with fresh raspberries and a dusting of icing sugar and you will be ready to impress your loved ones!
Directions
- In small saucepan bring 3⁄4 cup cream to a simmer.
- Add raspberry jam and stir to disperse.
- Place chopped chocolate in medium bowl and pour warm raspberry cream over chocolate.
- Stir until completely melted.
- Place plastic wrap directly on the surface of the chocolate and refrigerate 4-24 hours.
- Whip remaining 3⁄4 cup cream until stiff.
- Gently fold into chocolate mixture.
- Spoon into serving dishes and garnish with raspberries
- Dust with icing sugar.
- Keep refrigerated until serving
Ingredients
- 1 1/2 cups whipping cream divided
- 3 Tbsp Farm Boy™ Raspberry Jam
- 1 tsp vanilla extract
- 1 bar Farm Boy™ Dark Chocolate (80 g) chopped
- fresh raspberries and icing sugar for garnish
