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.
Raspberry Chocolate Dessert 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.
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.
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.
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!)
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.
G….AAH! Where’s mine?????
In my belly đŸ˜‰
That’s just mean đŸ˜¦
That looks and sounds delicious! Since we have raspberry bushes, I will be saving this! I had to look up “caster sugar”, though, and I’m still not quite sure what that is. Finer than table sugar but not so fine as powdered sugar? I’ll be looking for it next week. Thanks for posting this recipe. Yum!
In German it’s called “feinste Backzucker”.
This looks amazing!! Lucky Jan to come home to these babies đŸ˜€
He thinks he’s pretty lucky too đŸ˜€
I want
They were incredibly tasty.
You’re a great girlfriend. đŸ™‚
Haha, thanks!
Yum!
They were very yum đŸ˜€
Never mind Jan now – you should just make these for me!
Haha, if you ever find yourself in my neck of the woods I shall đŸ˜€
These look so good! What a nice treat for Jan! đŸ™‚
Thank you, they were good đŸ™‚
Oooh these look tasty! and I’ve got some GU brand pots at home that would work nicely for this đŸ™‚
Funnily enough these originally contained GU caramel chocolate cheesecake đŸ˜‰
I have sadly woke up to so may dessert recipes on bloglovin this morning and now I need to buy a twix for breakfast to satisfy the chocolate cravings!
Haha, sorry! If it makes you feel any better, I now want a Twix!
I should not have read your post. I now have a crazy desire for something sweet and might have to raid the office to see what I can find. They look too amazing!
Haha, sorry!