A chocolate hit laced with lush raspberry and cacao crunch ends a meal on a rich note.
Ingredients
Method
Main
1.
Bring cream and liqueur just to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Add raspberries and cacao nibs, stir to combine, pour into a container and refrigerate until chilled and firm (4-5 hours).
2.
Roll heaped teaspoonfuls of mixture into balls, or shape into rough quenelles with two dessert spoons dipped in hot water. Toss straight into cocoa, roll to coat, then transfer to a container and refrigerate until required.
Note Cacao nibs are available from select health-food shops and supermarkets.
Notes
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