Chocolate truffle cream with raspberry sauce (serves 6)

Name: Chocolate truffle cream with raspberry sauce (serves 6)
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 250 g Whipped cream; 1 (100 g) Milk chocolate bar; 2 TEASPOONS Cornstarch; 1/8 l Cherry nectar; 2 TABLESPOONS Sugar; 1 package (250 g) frozen raspberries; 1 pack of Meringue cakes (6 pieces/75 g); 1 TEASPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

250 g Whipped cream
1 (100 g) Milk chocolate bar
2 TEASPOONS Cornstarch
1/8 l Cherry nectar
2 TABLESPOONS Sugar
1 package (250 g) frozen raspberries
1 pack of Meringue cakes (6 pieces/75 g)
1 TEASPOON Icing sugar
7-10 Tbsp Mint

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
Let the sauce cool. Defrost remaining raspberries. Spread the raspberry sauce on plates. Whisk the truffle mixture with the whisks of the hand mixer to a firm cream. Pour into a piping bag with a large star-shaped spout and squirt a thick tuff into each meringue tart.
4
Spread on the plates and decorate with remaining raspberries and mint. Serve dusted with icing sugar.