Ingredients
100g dark chocolate
300ml cream
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
Method
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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.
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Whip remaining cream into stiff peaks, place on chocolate sauce, then top with raspberries.
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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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