|Delicious and Creamy!|
100g Lindt Excellence 70% dark chocolate
1 tsp. Vanilla extract
1/3 c. double cream
10-12 fresh raspberries
6 Bourbon biscuits (or any chocolate biscuits)
25g melted butter
Get the chocolate going, bash up the bar into lots of little pieces.
Heat the cream very very gently until hot but not boiling.
Pour over the chocolate and let sit for about 20 minutes before stirring.
After it's sat, stir vigorously until a light thick consistency.
To Cup It:
Melt the butter.
Blitz the biscuits (including filling), including the filling.
Mix the melted butter in with the biscuits until thoroughly mixed.
Press half the biscuit mixture between two ramekins or glasses.
Add a couple of raspberries and press down firmly.
Divide the truffle mixture between the two containers and smooth out on top.
Add the remaining raspberries to the glasses, and top with the remaining biscuit mixture.
These do get quite hard so I would leave them out before serving for a while.