Milk Chocolate and Raspberry Puddings
Milk Chocolate and Raspberry Puddings
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Ingredients Tick boxes to send shopping list to email
Method
Milk Chocolate and Raspberry Puddings
Heat the cream in a saucepan until just before boiling point. Remove from the heat.
Add the chopped chocolate and framboise to the cream. Stir the mixture very gently until all of the chocolate has melted.
Pour into small ramekins, top with a few raspberries and allow to cool. After around 20 minutes, place the ramekins in the fridge until 30 minutes before you're ready to serve.
Dust with icing sugar immediately before serving.
Serve with Lemon Shortbreads.
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