Truffle cream on raspberry sauce

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Heat the cream in a pot. Break the chocolate into pieces. Remove cream from the stove. Add the chocolate and let it melt while stirring. Let it cool down and put it in the fridge overnight

2. 2

   Mix starch and 2 tablespoons cherry juice until smooth. Boil up the remaining cherry juice, sugar and half of the frozen raspberries. Stir in starch and bring to the boil again briefly

3. 3

   Defrost the rest of the raspberries. Pour into dessert glasses with the raspberry sauce. Chill for about 1 hour

4. 4

   Whip the truffle mixture with the whisk of the hand mixer to a cream. Pour into a piping bag with star spout and squirt a thick tuff onto the sauce. Decorate with chocolate decorating leaves

5. 5

   -The truffle cream is best whipped in a tall mixing bowl

6. 6

   -Instead of milk chocolate you can also use other flavours, e.g. nougat or truffle

Nutrition Facts

KCAL
410 kcal

CARBS
35 g

FATS
27 g

PROTEINS
5 g