Who doesn’t love a long weekend? More time to spend with the family and for me to ‘play’ in the kitchen. We are not particularly Religious, but appreciate the time Easter gives us together.
This is a rich indulgent dessert, Raspberry Chocolate Cups which I found Here
I start by melting 200g of dark chocolate, I do this in the Thermomix, which means I can ensure that it is tempered properly.
I add 200g of broken dark chocolate into the Thermomix bowl and whizz at speed 10 for a few seconds, scrape down and remove 50g of the Chocolate and set aside. Heat the remaining Chocolate at heat 50 speed 2 for 4 minutes, then scrape down the bowl again.
to temper, add the remaining 50g of Chocolate and stir at speed 2 for 1 minute, this should drop,the temperature to 37, and the chocolate becomes very glossy.
I am painting the inside of 6 silicon muffin cups, make sure this is thick enough to ‘hold’ when cooled. These can be made the day before if necessary.
Then, when ready, I used 150g of Aldi Frozen Raspberries and 50g of sugar in the Thermomix, speed 2, heat 100 for 5 minutes, a pan is just as good, just keep an eye on it – bring to the boil and simmer for a few minutes till ‘jammy’.
Stain the Raspberry mix to get rid of the seeds, and leave to cool for a bit.
Into the Thermomix bowl, I add 200g of broken dark chocolate (I used Aldi everyday dark chocolate) cook at heat 50, speed 3 for 5 minutes till melted and gooey – then add the Raspberry purée and stir for a few minutes to incorporate. This could of course be done in a Bain Marie.
In a separate bowl whisk 300ml double cream till ‘dropping’ consistancy, add about a third of the whipped cream to the chocolate mix to ‘slacken’ it, then add the remaining cream, gently mix till combined.
Carefully remove the cases from the moulded Chocolate.
gently add the Raspberry ganache into each cup – chill for at least 2 hours.
Just before serving, top with fresh raspberries and a dusting of iceing sugar
Beware – these are dangerously delicious and wayyy to easy to make 🤣