100g dark chocolate
2 punnets raspberries
1 tsp powdered gelatine
1/4 cup instant coffee granules
1/3 cup caster sugar
1 tsp vanilla extract
Wafer biscuits, to serve
Roughly chop 80g of the chocolate and put in a medium bowl. Bring 100ml of the cream to the boil, then pour over chocolate and whisk until smooth. Pour into base of four 300ml tumblers. Cool completely.
Whip remaining cream into stiff peaks, place on chocolate sauce, then top with raspberries.
Mix gelatine with 1 Tbsp cold water and set aside for 10 minutes. Place in bowl of stand mixer with coffee, sugar, vanilla and 1/4 cup boiling water. Mix on low speed, until dissolved. Whip on high speed for 3 minutes. Spoon over cream and grate remaining chocolate on top. Serve with wafers.
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