Food Network UK

Milk Chocolate and Raspberry Puddings

7
17
recipe_page_slideshow
term_weight,type,nid
18935
18935
page
17
recipe_page_slideshow
term_weight,type,nid
18935
18935
attachment_1
1
  • These luxurious puddings are lightly infused with ground fennel seeds.
Made this? How was it?

Ingredients

  • 200g milk chocolate, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped finely
  • 120ml double cream
  • 2-3 tsps framboise liqueur
  • Raspberries and Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar to decorate

Use imperial measurements

Method

How to make Milk Chocolate and Raspberry Puddings

1) Heat the cream in a saucepan until just before boiling point. Remove from the heat.

2) Add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped chocolate and framboise liqueur to the cream. Stir the mixture very gently until all of the chocolate has melted.

3) Pour into small ramekins (they're very rich!), 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 Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar immediately before serving.

Alternatively, you can heat the cream in the microwave until scalding hot, but not boiling and melt the chocolate in the same way as above.

Serve with Lemon shortbreads.