230 ml Double cream
250 g Butter; unsalted
500 g Dark chocolate 70%
600 ml Whipping cream
25 g Cocoa powder
1 tb Honey
225 g Raspberries; fresh
-(optional)
DECORATION
Icing sugar
Cocoa powder
Dice the butter and combine with the cream. Place into a saucepan and place
on the heat. Add the diced butter and cocoa powder and bring to the boil.
Melt the chocolate in a double boiler, do not overheat.
Pour over the cream mix and stir into the chocolate. Whisk the double cream
until light peaks.
Cool down the chocolate then fold in the cream and pour into the pastry
shell and refrigerate until set.
Yields
8 servings