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Ingredients
- Raspberry puree
- 6 dark chocolate bars
- 2 cups water
- 2 packs raspberry jello
Details
Servings 12
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Line a pan with wax paper. Melt two chocolate bars. Pour the chocolate into the pan. Spread evenly. Place the pan in the fridge until cool and hard.
Step 2
Combine water and raspberry puree in a saucepan. Slowly add in the jello. Let cool, stir often. Pour over the chocolate in the pan. Cool in the fridge for four hours or until hard.
Step 3
Melt the other chocolate bars and pour on top of the jelly. Let chill over night and cut into squares.
Step 4
Dip squares into chocolate. Let chill.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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