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- 50 g of dessert chocolate ( I like to use Cailler Cuisine or found Menier in the UK that is quite good as well)
- Fresh raspberries
In order to melt the chocolate, you will need a saucepan and a heat proof bowl fitting in the saucepan without sitting too low (should not touch the water). Place the chocolate in the bow and heat the water until it simmers.
Let the chocolate melt on its own without stirring. Once melted, remove the bowl from the sauce and stir a little and transfer small scoops into silicon cupcakes. Shake the molds to even the chocolate surface on the molds.
Place a fresh raspberry and place the molds in the fridge to let the chocolate harden for 15 min.