Raspberry chocolate dessert pots

The company Jan currently works for celebrated it’s 30th anniversary last week, so he and all his colleagues were working extremely hard to get everything ready for demonstrating to the visitors. The result was that Jan and I ate together precisely once last week (on Friday – the anniversary was on Thursday). In fact, he didn’t come home before midnight on any of those days. After all that hard work, I decided he deserved a treat, so I made this dessert last night. The amounts given here make 2 pots.

Ingredients:
70 g chocolate digestives (or similar biscuits)
35g butter
125g raspberries
50g dark chocolate
200 ml tub of cream
Caster sugar

Method:

1. Melt the butter in a pan and, while it’s melting, crush the chocolate biscuits. Once that’s done, stir the melted butter and crushed biscuits together.

Crush the biscuits…

Melt the butter…

2. Divide the biscuit crumb mixture between two dessert glasses/bowls (I used glass pots that had previously contained shop-bought cheesecakes. Recycling!), then cover the pots with tinfoil and place them in the fridge for around 15 minutes.

Biscuit crumbs and butter

The buscuit base

3. Place all but 10 of the raspberries in a bowl and crush them with a fork. Add half a teaspoon of caster sugar and stir it in well, then your pots/glasses back out of the fridge and spread a layer of crushed raspberries over the biscuit-crumb base. Put the pots back in the fridge.

Crushed raspberries

Raspberry layer

4. Melt the chocolate and 20ml of the cream in a bowl, either in the microwave or over a pan of water, then place to one side to cool for a bit. Once it’s cooled slightly, add a layer of chocolate over the layer of raspberries in your pots then return the pots to the fridge again.

 (*Note: I’m writing this recipe down the way I did it. The chocolate layer ended up hardening though, so next time I might put the chocolate directly on top of the biscuit layer than add the crushed raspberries on top – it might be less messy when eating the dessert later!)

Melted chocolate

Chocolate layer

5. Whip the remaining cream until it starts to for firm peaks. Don’t over-whip otherwise it will go liquid again and nothing will persuade the peaks to come back! Take 6 of your remaining raspberries, halve them, and then carefully stir the raspberry halves into the cream. Finally, spoon the whipped cream/raspberry mixture on top of the chocolate layer in your post. Decorate with the remaining raspberries and anything else you want. As you can see, I chose chocolate stars.

Whipped cream with raspberries

Finished raspberry chocolate dessert