Chocolate and Raspberry Pots
Rich and I have a routine on a Saturday night foodwise. It’s always something that I can just sling in the oven with minimal preparation and effort required and more time to slob on the sofa watching crap TV. Who says romance is dead eh?
We also got into the habit of buying a treat for pudding and, judging by the amount of glass ramekins in my cupboard, it seems that we’ve been a bit overboard on the Gu range of puds. I like them. A lot. But I really don’t like the price and decided that it would be cheaper – though not necessarily easier than picking one up in the shop – to make something similar myself.
So something biscuity, chocolatey and maybe some fresh fruit. Couldn’t be that hard really could it? A biscuit base, fresh raspberries and a chocolate ganache later and Chocolate and Raspberry Pots were chilling in the fridge. And I got to use some of the ramekins, showing Rich that they weren’t “cluttering up the place” at all.
The quantities here make six ramekins – glasses or teacups are also perfect if you don’t have any – so perfect for a dinner party or a treat with friends. Alternatively scale it down and you have a Valentines Day dessert for two.
Chocolate and Raspberry Pots
154g Pack of Oreo chocolate cream biscuits
Punnet of fresh raspberries
200g dark chocolate
100g milk chocolate
300ml double cream
Icing sugar for dusting
Blitz the Oreo’s in a food processor until they resemble fine rubble. Divide between the ramekins and press down slightly.
Melt the chocolate and cream together very slowly. I tend to do mine in the microwave, checking and stirring every 30 seconds or so. Alternatively place in a bowl and melt over a pan of simmering water, ensuring that the bowl does not touch the water.
Place three raspberries on top of the biscuit base and pour the ganache over the top.
Place in the fridge to set for around one and a half hours.
Remove from the fridge for 10 minutes before eating, top with fresh raspberries and a dusting if icing sugar.
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