A quick and refined dessert — perfect after dinner or as a sophisticated sweet snack. 

Serves 2-3, Preparation 20 mins

  • 300 g fresh raspberries

  • 40 g dark chocolate (80% cocoa), grated

  • 1 tablespoon DiSaronno Amaretto liqueur (optional, for extra depth)

  • 20 ml whole milk

  • 100 g cow’s milk ricotta

  • 60 g caster sugar

 

Method

Make the Ricotta Cream

In a bowl, whip the ricotta with the caster sugar for 2–3 minutes, until the cream is smooth and lump-free.
Add a splash of milk if needed to reach a silky texture.

Prepare the Chocolate Cream

Gently melt the grated dark chocolate.
You can either:

  • Use the microwave in short intervals, or heat the milk in a small pan, then stir in the chocolate until fully melted.

Remove from heat and stir in the DiSaronno (if using).
Let the mixture cool slightly — it should be warm but not hot, to avoid making the raspberries soggy.

Assemble the Filled Raspberries

Wash and carefully pat dry the raspberries.

Spoon or pipe the ricotta cream and chocolate cream into separate piping bags (or use small spoons).

Fill each raspberry with either cream, or alternate for variety.

Chill in the fridge for about 20 minutes to set before serving.

 

 

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