Chocolate & raspberry creams

Chocolate & raspberry creams

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


Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 2 mins

Skill level



Serves 6

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

Nutrition and extra info

Nutrition info


Save to My Good Food
Please sign in or register to save recipes.


  • 300g frozen raspberries (no need to thaw them)
  • 1 tbsp brandy (optional)
  • 3 tbsp raspberry conserve
  • 175g dark chocolate, plus extra grated chocolate to decorate
  • 2 x 150g pots thick, creamy raspberry yogurt
  • 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 almonds
  • 25g cocoa
  • 50g icing sugar
  • 6 blanched almonds

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, May 2008

Ads by Google

Comments, questions and tips

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


Show comments
surfnirvana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.