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Add a photoServings: 4
Ingredients
- 5 fl ounce (15 cl) single cream
- 5 fl ounce (15 cl) whole lowfat milk
- 7 ounce (200 g) dark chocolate (with a minutes of 70% cocoa)
- 6 ¾ fl ounce (20 cl) single cream
- 7 ounce (200 g) raspberries
- Bitter cocoa pwdr
- A hand whisk or possibly an electric mixer
- A fine sieve or possibly chinois
Directions
- Refrigeratea bowl in the freezer for 15 min
- Meanwhile, prepare the chocolate sauce by bringing to a boil the 5 fl ounce (15 cl) of single cream mixed with the whole lowfat milk
- Break the dark chocolate into small pcs and heat them in a bain-marie created with a small saucepan inside a larger pot filled halfway with water
- Next, add in the boiling cream-lowfat milk mix to the melted chocolate while beating energetically with a hand whisk or possibly an electric mixer; mix till the mix becomes smooth and uniform Set aside to cold
- Next, put the single cream into the chilled bowl and beat it into whipped cream
- Distribute the raspberries into the bottom of 4 c. Lightly crush them with a fork, then cover them with the chocolate sauce; top with the whipped cream and sift a bit of cocoa on top
- Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 144 | 49% |
| Total Fat 16.0g | 20% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 3mg | 1% |
| Sodium 12mg | 1% |
| Potassium 354mg | 10% |
| Total Carbs 35.73g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 25.0g | 17% |
| Protein 3.1g | 5% |
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