Raspberries, are sexy!! An end of Summer mid Fall fruit, so deliciously sweet and rich in anti oxidants combined with decadent chocolate is sure to make a mouthwatering dessert!!
Serves 6
- 150g dark chocolate about 50 per cent cocoa
- 3 medium organic eggs
- 200ml whipping cream
- 1 tbsp kirsch or other fruit liqueur (optional)
- 15g sifted icing sugar plus extra for dusting
- 300g raspberries
- Have ready 6 x 150ml ramekins or individual pots. Break up the dark chocolate and separate the eggs. Gently melt the chocolate in a large bowl set over a pan containing a little simmering water. Leave this to cool for a few minutes, then beat in the egg yolks and then gradually whisk in the cream, liqueur if including, and the icing sugar.
- In a large bowl, whisk the egg whites until stiff using an electric whisk. Fold the whites into the chocolate base in two or three goes.
- Drop a third of the raspberries into the ramekins (about 4 in each). Pour the chocolate mixture over, filling them to the brim – this is easiest using a jug. Set the ramekins on a tray, loosely cover with clingfilm and chill for several hours or overnight until set.
- To serve, decorate the tops with the remaining raspberries and dust with icing sugar.
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