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Nutrition: per serving

  • kcal320
  • fat18g
  • saturates11g
  • carbs33g
  • sugars33g
  • fibre1g
  • protein7g
  • salt0.1g
    low
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Method

  • step 1

    Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.

  • step 2

    Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.

  • step 3

    When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.1 out of 5.20 ratings

bulls18

tip

£1

Tasmin and yes i am named after a car avatar

Tasmin and yes i am named after a car

question

um im about to make this how long should it be in the fridge to cool?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We'd suggest leaving it for 30 mins or so but it doesn't have to be precise.

UnicornChef

Great recipe! Have made this many times now - I use less honey though. Have made this for many dinner parties, I just put it all in one big dish. Tasty quick and easy dessert that looks and tastes a lot more professional!

Twinklebum99

A star rating of 3 out of 5.

It was easy quick and tasted nice. There was a strange edge which wasn't nice but not horrible either.

Would make again but not in a rush

maddy_norridge

My son originally submit this recipe to the magazine for printing and we have only just realised it was added to the website. When he designed this recipe he used honey greek yoghurt, not additional honey which we still think is much better. Maybe if you found it too rich with the honey you could…

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