Chocolate Raspberry Delight

Allergens

Dairy, Nuts

Ingredients

• 6 oz high
• quality dark chocolate (70% cocoa)
• 1 cup fresh raspberries
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 2 tbsp granulated sugar
• Pinch of sea salt
• 1 tsp pure vanilla extract
• Crushed almonds (optional)

Instructions

1. Chop the dark chocolate into small, even pieces and set aside.
2. In a medium saucepan, combine the heavy cream, butter, sugar, and pinch of sea salt over low heat. Stir until the butter has melted and the mixture is well combined.
3. Add the vanilla extract to the saucepan and gently warm the mixture, stirring occasionally to prevent burning.
4. Remove the saucepan from the heat and slowly add the chopped chocolate, stirring continuously until fully melted and the ganache is smooth and glossy. Allow the ganache to cool slightly.
5. In a separate bowl, gently fold in half of the fresh raspberries into the cooled ganache, taking care not to crush them. Reserve the remaining raspberries for garnish.
6. Pour the chocolate raspberry mixture into individual dessert dishes, filling them about two thirds full. Refrigerate for at least 2 hours or until set.
7. Once set, garnish with the reserved raspberries and a sprinkling of crushed almonds if desired.

Chef’s Insight

The perfect balance of rich chocolate and tart raspberries creates a delightful contrast that will have you coming back for more.

Notes

This dessert is perfect for special occasions or when you want to treat someone (or yourself) to a little extra indulgence.