serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g milk chocolate (30–50% cocoa solids), cut into small chunks
- 100 g dark chocolate (70–80%), cut into small chunks
- 300 ml pure (pouring) cream
- 1 vanilla bean, split and scraped
- 1 large bay leaf
- ½ tsp river salt
- 4 egg yolks
- 300 g raspberries, at room temperature
Instructions
Place all the chocolate into a heatproof bowl over a pan of simmering water to melt.
As the chocolate is melting, place the cream in a separate saucepan with the vanilla seeds and bean, bay and salt and bring to a simmer, remove from heat.
Once the chocolate has melted and the cream is ready, slowly pour the cream into the chocolate, whisking to combine. You will notice that it thickens at first then will get slightly runnier again.
Let the mix cool for about 5 minutes, remove the bay and vanilla and whisk occasionally. Add in the egg yolks and whisk until the mix is fully combined, smooth and glossy.
Pour the chocolate mix into 6 separate small serving bowls and set aside to cool to room temperature. Once they are at room temperature, wrap the bowls and place in the fridge to chill and set.
When you are ready to serve, remove the chocolate bowls from the fridge and cover the top with fresh raspberries. Serve immediately.
Cook’s tips
• The chocolate mix can easily be made up to a week in advance, ready and sitting in the fridge for you to use at whim.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
