Chocolate & raspberry creams

Name: Chocolate & raspberry creams
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 300 grams frozen raspberries (no need to thaw them); 1 Tbsp brandy (optional); 3 Tbsps raspberry conserve; 175 grams dark chocolate, plus extra grated chocolate to decorate; 300 milliliters fresh vanilla custard; 1 serving chocolate macaroons or shop-bought shortbread, to serve; 2 egg whites; 50 grams icing sugar, plus extra for dusting; 100 grams ground almond; 25 grams cocoa; 50 grams icing sugar; 6 blanched almonds; 2 x 150g pots thick, creamy raspberry yogurt

The recipe Chocolate & raspberry creams is ready in about 20 minutes and is definitely a super dairy free option for lovers of Mexican food. This hor d'oeuvre has 557 calories, 9g of protein, and 23g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have raspberries, blanched almonds, icing sugar, and a few other ingredients on hand, you can make it.

Instructions

Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.

Ingredients you will need

Raspberries

Brandy

Base

Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.

Ingredients you will need

Dark Chocolate

Chocolate

Berries

Custard

Yogurt

Water

Equipment you will use

Microwave

Bowl

Frying Pan

To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

Oven

Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy.

Ingredients you will need

Powdered Sugar

Egg Whites

Equipment you will use

Whisk

Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball.

Ingredients you will need

Almond Meal

Powdered Sugar

Egg Whites

Cocoa Powder

Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.

Ingredients you will need

Powdered Sugar

Almonds

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

300grams

frozen raspberries (no need to thaw them)1Tbsp

brandy (optional)3Tbsps

raspberry conserve 175grams

dark chocolate, plus extra grated chocolate to decorate 300milliliters

fresh vanilla custard 1serving

chocolate macaroons or shop-bought shortbread, to serve 2

egg whites 50grams

icing sugar, plus extra for dusting 100grams

ground almond 25grams

cocoa 50grams

icing sugar 6

blanched almonds 2

x 150g pots thick, creamy raspberry yogurt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.