½ cup smooth ricotta
8 slices raisin toast bread
Finely grated zest of half a lemon
12 squares dark chocolate, roughly chopped (about 60g)
Softened butter, to spread
Preheat a 2-slice jaffle maker. Spread ricotta on 4 slices of bread. Scatter with lemon zest and chocolate, then top with remaining bread slices. Spread the outside of each sandwich with a little butter.
Cook sandwiches 2 at a time in hot jaffle maker for about 3-5 minutes or until golden brown. Allow to cool for 2 minutes as contents will be very hot. Serve.
COOK’S TIP To make it a healthier jaffle, use low-fat ricotta and swap the dark chocolate for chopped, canned fruit such as apple, pear or peach.