Chocolate & raspberry creams

Chocolate & raspberry creams

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 2 mins


Serves 6
This stunning yet simple dessert is the perfect way to end a dinner party

Nutrition and extra info


  • kcal300
  • fat13g
  • saturates7g
  • carbs43g
  • sugars40g
  • fibre2g
  • protein5g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g frozen raspberries (no need to thaw them)



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tbsp brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 3 tbsp raspberry conserve



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 175g dark chocolate, plus extra grated chocolate to decorate
  • 2 x 150g pots thick, creamy raspberry yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 300ml fresh vanilla custard
  • chocolate macaroons or shop-bought shortbread, to serve

For the chocolate macaroons

  • 2 egg whites
  • 50g icing sugar, plus extra for dusting
  • 100g ground almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 25g cocoa
  • 50g icing sugar
  • 6 blanched almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.

  2. Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.

  3. To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

surfnirvana's picture

I made these last night for a dinner party. The macaroons were delicious and easy to make. I put the desert in cocktail glasses and they looked really pretty! Instead of brandy I mixed the raspberries with Amaretto which worked well. However the chocolate mouse wasn't that nice. An odd texture and too hard straight from the fridge. A lighter chocolate mouse would have been much better. Having said that they were all devoured!!

paulacw's picture

These are lovely but don't be tempted to make them too big- they're quite rich!

fforde's picture

love this recipe, a simple make ahead dessert . I use frozen fruits of the forest instead of raspberries. It's always a winner and serves more than 6 ! I don't bother with the macaroons, shortbread fingers suffice.

jb5370's picture

This is an absolutley delicious recipe - surprised more people haven't commented on it! Very easy and looks very impressive too.

eleanormayo's picture

These are so easy and I was worried that you would not get the full chocolatey hit after mixing it with custard and yoghurt, but I need not have worried - very good. I used a raspberry liquer instead of brandy and had a whirl at making the macaroons too - much easier than I thought they'd be and went down a storm too.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.