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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 1/4 lb dark chocolate (70% cocoa), coarsely chopped
- 3/4 cup heavy cream
- 2 oz raspberries, crushed
- 1-2 tsp nut brittle, crushed
- 1/4 cup powdered sugar
- None None sugar hearts and pearls for decorating
Method
- Melt the chocolate in a bowl set over a pan of boiling water and brush it onto 6 silicon heart-shaped moulds. Refrigerate for 10 mins and brush the molds with more chocolate. Whip the cream until stiff and gently fold in the crushed raspberries, brittle and powdered sugar. Pour the mixture into the moulds and chill for another 30 mins. Carefully turn the hearts out of the moulds and decorate them with sugar hearts and pearls. Serve with a glass of limoncello.
