Chocolate & raspberry creams

Dessert with 13 ingredients.

Servings: 6

Total time: 20 minutes

Ingredients

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

Method

1. Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
2. Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
3. To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.