This wicked chocolate dessert will surely hit the sweet spot.
Melt cream and good quality chocolate together and they instantly form the perfect concoction for a romantic evening. I’ve layered this incredibly rich truffle with pieces of fresh raspberry that burst in the mouth and help to balance the intense sweetness. Of course you could make this dessert in two separate bowls if you prefer.
Prep Time 5 mins | Cooking Time 2 mins | Chilling Time 30 mins | Serves 2
- 150g good quality dark chocolate (70% cocoa solids), finely chopped
- 100ml pure cream
- 1 tsp vanilla extract
- 50g fresh or frozen raspberries, chopped
Make a ganache. Combine the cream and chocolate in a microwave-safe bowl. Heat for 30 seconds and stir. Continue this process until the chocolate and cream have combined and the mixture is smooth and shiny. Set aside to cool for 5 minutes.
Layer the truffle. Pour or spoon one-third of the ganache mixture into a clean small bowl. White porcelain or china bowls are best. Repeat this process finishing with a layer of chocolate. Cover and refrigerate. Remove from the fridge 30 minutes prior to serving. Hand one spoon to your special someone and enjoy!
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 6|Volume 6| September 2014: Sex.
Happy Cooking and Keep Smiling,