Chocolate raspberry affair recipe

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 609 calories / serving
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Chocolateraspberryaffair HERO

In a large bowl, mix together a tablespoon of water, the cognac and the raspberry jam. Dip the lady fingers into this mixture and arrange them in the bottom of 2 tumblers. You may need to break the lady fingers in half to fit the bottom of the glasses. 


Make the chocolate mousse: melt the chocolate in a bowl set over a pan of hot water. Allow the chocolate to cool slightly, then stir the egg yolks into it.

In a separate bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the chocolate mixture a little at a time until completely incorporated.

Lay some raspberries on top of the moistened lady fingers, then carefully spoon the chocolate mousse over them. Finish with a final layer of raspberries.

Chill in the fridge for a couple of hours or, better still, overnight. Allow to come to room temperature before serving, topped with custard if you like.

*Inspired by Sebastien T. featured in the Realfood Cookbook

 

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  • Ingredients

  • 50ml (2fl oz) cognac
  • 1tsp seedless raspberry jam
  • 4 sponge fingers or sponge cake cut into finger shapes
  • 1 punnet raspberries
  • 100ml (3½fl oz) custard, to serve (optional)
  • For the chocolate mousse

  • 125g (4oz) good-quality chocolate
  • 2 eggs, separated
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  • Energy 2538kj 609kcal 30%
  • Fat 34.7g 50%
  • Saturates 17.3g 87%
  • Sugars 39.8g 44%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 51.3g Protein 15.7g Fibre 11.4g

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