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Preparation
Step 1
Heat the cream in a saucepan until just before boiling point. Remove from the heat.
Step 2
Add the chopped chocolate and framboise liqueur to the cream. Stir the mixture very gently until all of the chocolate has melted.
Step 3
Pour into small ramekins (they're very rich!), top with a few raspberries and allow to cool. After around 20 minutes, place the ramekins in the fridge until 30 minutes before you're ready to serve.
©foodnetwork
Ingredients
200g milk chocolate, chopped finely
120ml double cream
2-3 tsps framboise liqueur
Raspberries and icing sugar to decorate
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