Raspberry Chocolate Truffle Cups with Bourbon Biscuits

These are a romantic little treat for a special dinner for two. This recipe makes just two servings which is perfect for a hot date. They are really simple to make and could fool anyone into thinking that they took hours to create. Since they're made almost entirely of chocolate I would make these on the day and leave them out, because if you put them in the fridge they tend to get really hard and will break any glass as you try to dig them out. Enjoy!

Delicious and Creamy!

Ingredients:
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

To Start:
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.
Set aside.

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.