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100g (3½oz) icing sugar
100g (3½oz) plain chocolate, broken into little pieces
Raspberries, to decorate
Chocolate shapes, to decorate - made by drizzling melted plain chocolate onto tin foil
Marbled chocolate pots
Ingredients
400ml (14fl oz) double cream
100g (3½oz) icing sugar
100g (3½oz) plain chocolate, broken into little pieces
Raspberries, to decorate
Chocolate shapes, to decorate - made by drizzling melted plain chocolate onto tin foil
Quick to make and so wonderfully sinful, this dessert is great for last minute entertaining plain chocolate onto tin foil
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Method
1 Whisk together the cream and icing sugar until softly peaked.
2 Melt the chocolate pieces in a bowl in the microwave and stir into the cream mixture, folding with a spoon to create a marbled effect. Spoon into chilled dessert glasses and chill in the fridge for 3-4 hours.
3 When chilled, decorate with the raspberries and chocolate shapes and serve at once.
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