Delicious raspberry filled with chocolate and a Ricotta cream are a real treat to enjoy at the end of a meal or for a fancy sweet snack. They can be made in minutes. If you want to jazz up the chocolate further, add a spoonful of DiSaronno Amaretto known as the World’s Favourite Italian Liqueur. Highly recommended!
Serves 2-3, Preparation 20 mins
- Raspberries, 300 g
- Grated dark chocolate 80% cocoa, 40 g
- a tablespoon of DiSaronno liqueur
- Whole milk, 20 ml
- 100 g cow’s milk ricotta
- 60 g of caster sugar
For the Ricotta cream:
In a bowl whip the ricotta with sugar 2-3 minutes until you get a smooth and velvety lumps-free cream. 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 just heat the milk then add the chocolate pieces and stir until melted. Turn off the heat, add a tablespoon of DiSaronno liqueur, stir well. Allow to cool down a bit.
Tip: Watch not to use a melted chocolate too much hot to fill raspberries otherwise it will make them mushy.
Wash and pat dry raspberries thoroughly.
Pour chocolate cream and ricotta cream into two separated piping bags.
Fill each raspberry, then store in the fridge about 20 minutes to set.