Raspberry cream in a homemade chocolate basket
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp For the chocolate baskets
- 200 g Dark chocolate coating
- 1⁄2 Cubes (approx. 12 g) white plate fat or clarified butter (e.g. palmine)
- 4 small balloons (water balloons; e.g. in creative markets, toy departments, Internet)
- baking paper
- 7-10 Tbsp Needle
- 200 g Raspberries
- 150 g Whipped cream
- 250 g Cream curd
- 1 package Bourbon vanilla sugar
- 2 slightly heaped tablespoons of sugar
- 7-10 Tbsp Icing sugar
Directions
- 1
For the chocolate baskets, chop the chocolate coating and the fat and melt in a hot water bath while stirring. Allow to cool for approx. 30 minutes until the chocolate coating becomes slightly thicker.
- 2
Inflate balloons, clean them with water and rub them dry. Cover a board with baking paper. Dip the balloons one after the other up to halfway into the chocolate coating. Lift out and drain well. Place them side by side on the baking parchment.
- 3
Let it dry a little. Dip the balloons into the remaining chocolate coating again as described above. Repeat the process once again. Chill the balloons for about 2 hours. Remove the balloons from the chocolate cups.
- 4
For the quark cream, select the raspberries, rinse and drain. Whip the cream until stiff. Mix quark, vanilla sugar and sugar. Fold in 2 portions of cream. 2⁄3 Add berries to the
- 5
Chill for max. 30 minutes.
- 6
Stir the cream briefly before serving and arrange in the baskets. Decorate with the rest of the raspberries and icing sugar.
Nutrition Facts
500 kcal
35 g
33 g
11 g
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