Chocolate truffle cream with raspberry sauce (serves 4)

Name: Chocolate truffle cream with raspberry sauce (serves 4)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Whipped cream; 80 g Milk chocolate; 2 TEASPOONS Cornstarch; 1/8 l Cherry nectar; 2 TABLESPOONS Sugar; 1 package (250 g) frozen raspberries; 4 Chocolate decor leaves, dark and white, for decorating

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Whipped cream
80 g Milk chocolate
2 TEASPOONS Cornstarch
1/8 l Cherry nectar
2 TABLESPOONS Sugar
1 package (250 g) frozen raspberries
4 Chocolate decor leaves, dark and white, for decorating

Directions

1
Heat the cream in a saucepan and remove from the heat. Break the chocolate into pieces, add to the hot cream and melt in it while stirring. Pour into a bowl and put in a cool place overnight.
2
Mix cornflour and 2-3 tablespoons of cherry nectar. Bring the remaining juice, sugar and half of the frozen raspberries to the boil in a pot. Add cornflour while stirring and bring to the boil again briefly.
3
Carefully stir the rest of the frozen raspberries into the hot sauce and allow to thaw. Allow the sauce to cool and pour into dessert glasses. Whip the truffle mixture with the whisks of the hand mixer until it forms a firm cream.
4
Place in a piping bag with a large star-shaped spout and squirt a thick tuff into each dessert glass. Decorate with chocolate flakes and keep cool until serving.