If you fancy a dessert recipe that’s really easy to throw together and only uses four ingredients, give this chocolate pudding idea a go – it makes a really great Valentine’s Day recipe. Or, if you’re looking for a homemade gift to give someone special this year, this chocolate slab would make a really thoughtful treat.
If you’ve got leftover raspberries in the fridge too this recipe is a really great way to use them up. You’ll need to melt the chocolate first and then it’s a case of pouring over the raspberry, sugar and lemon mixture and swirling the chocolate to give it that raspberry ripple effect. The whole process shouldn’t take you more then 20 minutes, so it’s a winning speedy dessert recipe.
- 120g fresh raspberries
- 2 tbsp golden caster sugar
- dash of lemon juice
- 900g white chocolate, chopped or callets
Line the base and sides of the baking tin with cling film.
Press the raspberries through a mesh strainer set over a bowl to remove the seeds. Stir in the sugar and add a dash of lemon juice to taste.
Put a pan of water on medium-high heat and place the chocolate in a bowl over the pan. Melt and temper the chocolate, this will take about 12-15 minutes.
Pour the tempered chocolate into the prepared tin, spreading it evenly. Leave to cool and set a little. Once the chocolate has cooled, but not completely set, use a spoon to drizzle the raspberry juice over the surface of the chocolate. Then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect.
Leave to set before removing from the tin.