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Creamy chocolate and raspberry dessert

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Author: Helen Kingscott, Posted: Wednesday, 26th June 2019, 09:00

Creamy chocolate and raspberry dessert

Why not visit Primrose Vale Farm Shop & PYO and make this dessert with their delicious raspberries?

Ingredients:

350g Hobnobs or similar biscuits; 65g unsalted butter; 400ml double cream (plus extra to serve); 300g dark chocolate (your supermarket own make is fine); 400-500g fresh raspberries.

Method:

1 Grease and line the base and sides of a 20cm springform tin with greaseproof paper.

2 Finely crush the biscuits and melt the butter, then combine the two in a bowl and mix well.

3 Press into the base of your tin and chill for a good hour.

4 Melt the chocolate in a bowl over a pan of hot water.

5 Gently heat the cream in a saucepan, remove from the heat and add the melted chocolate, mixing well together.

6 Put about 300g of the raspberries onto the biscuit base then cover with the chocolate mixture, leaving to set in the fridge for at least a couple of hours or even overnight.

7 Carefully remove from the tin and decorate the top with the remaining raspberries.

8 Serve with extra cream if you like.

You could have a go at making the dessert with other types of berries – Primrose Vale have a great selection of Pick Your Own fruits, so pop along and pick some of your favourites!

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Creamy chocolate and raspberry dessert

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