- serves 6 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 80 ml milk
- 60 ml pure cream
- 100 g quality dark cooking chocolate, chopped into small pieces
- 80 ml crème fraîche
- 100 g crème de Marron (chestnut cream)
- 18 large raspberries
- A little cocoa powder, for dusting
You need 6 small glasses, about 90 ml each, for serving.
Cooling time: at least 1 hour.
Instructions
- Heat the milk and the runny cream in a saucepan. Pour the preparation over the chocolate pieces and whisk until very smooth.
- Pour the chocolate cream into eight small glasses. Allow to cool and refrigerate until set, for at least an hour.
- Whip the crème fraîche until just firm. Gently stir the crème fraîche with the chestnut cream for a few seconds. I prefer if it is not fully mixed. Transfer to a piping bag.
- Top the chilled chocolate cream with 3 raspberries. Pipe the chestnut cream on top of the raspberries. Refrigerate until ready to serve. Dust with cocoa powder just before serving.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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