That’s such a treat. The sweetness of the chocolate and the sour-sweet taste of the raspberries combine perfectly and can be prepared in minutes. If you want to jazz up the chocolate further, add a spoonful of Amaretto di Saronno liqueur or Rum while you are melting it. We also filled a few with ricotta cream.
We recommend to use the piping bags to fill them.
Serves 2-3, Preparation 20 mins
- Raspberries, 250-300 g
- Grated dark chocolate, 30-40 g
- a tbsp of Amaretto di Saronno or Rum or Cognac
- Whole milk or soy milk, 20 ml
- 100 g sheep’s milk ricotta
- 60 g of caster sugar
For the Ricotta cream:
In a bowl, whip the ricotta and sugar together with an electric whisk for 2-3 minutes until the mixture is soft and velvety and lumps-free. You can also whip ricotta with sugar by adding a bit of milk.
For the Chocolate cream:
Grate and melt dark chocolate in the microwave or heat the milk and then add the chocolate pieces. Stir until melted and lumps-free. Optional: add a tbsp of DiSaronno or any other booze you like.
Tip: Watch not to use a melted chocolate too much hot to fill raspberries otherwise it will cook them.
Wash and dry the raspberries thoroughly.
Pour chocolate into a piping bag and ricotta cream into another one.
Squeeze the bag to fill each raspberry with the mixing you prefer . Place raspberries in the fridge for about 20 minutes to set.
Eat them at room temperature.