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Chocolate & raspberry creams

Chocolate & raspberry creams Recipe

  • 300g frozen raspberries (no need to thaw them)
  • 1 tbsp brandy (optional)
  • 3 tbsp raspberry conserve
  • 175g dark chocolate , plus extra grated chocolate to decorate
  • 2 x 150g pots thick, creamy raspberry yogurt
  • 300ml fresh vanilla custard
  • chocolate macaroons or shop-bought shortbread, to serve
  • 2 egg whites
  • 50g icing sugar , plus extra for dusting
  • 100g ground almonds
  • 25g cocoa
  • 50g icing sugar
  • 6 blanched almonds
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