Open in Cookpad AppCooking Instructions
- 1
Melt 7 ounces dark chocolate in a double boiler. Mix to ensure chocolate doesn't burn
- 2
Pour chocolate into mini foil cupcake tins coating evenly
- 3
Place in freezer to harden
- 4
Meanwhile melt another 7 ounces chocolate
- 5
In a separate pot melt raspberries and sugar
- 6
Combine the melted raspberries and chocolate
- 7
Whip the whipped cream in a mixer until in stiffens
- 8
Add the whipped cream to the chocolate mixture. You may not need all the cream
- 9
Remove cups from freezer. Rip off the tin holder
- 10
Place chocolate raspberry mixture into each cup
- 11
Garnish with chocolate shavings, confectionery sugar or whole raspberries. Keep refrigerated. Enjoy!
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