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Chocolate Crème with Raspberries    Veg   HT   CD   DP  20mins  

Serves 4
       Hot Cold Vegetarian Fruit Spices    Dessert Pudding    Eggless

8 tbsp Cocoa Powder
½ teasp Ground Cinnamon
4 tbsp Cornflour
150g/+5oz Brown Sugar
600ml/20fl.oz. Milk
300ml/10fl.oz. Double Cream
2 teasp Vanilla Extract
150g/+5oz Fresh Raspberries


1. Place the cocoa, cinnamon, cornflour, sugar, milk and 120ml/4fl.oz. of the cream in a heavy saucepan and bring to the boil over a medium heat, stirring constantly, until thick and smooth.

2. Remove the pan from heat and stir in the vanilla.

3. Transfer the mixture into individual serving dishes.

4. Whip the remaining cream until quite stiff then pipe onto the top of the chocolate desserts and decorate with the raspberries. Serve warm or chilled.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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