Save to your scrapbook

    Chocolate, rum & raspberry crunch

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chocolate, rum & raspberry crunch

    Serves: 6


    For the crémeux
    100g pack No.1 Dark Chocolate 65%
    125g whipping cream
    125g whole milk
    65g British Blacktail Free Range Egg yolks (about 4 medium)
    25g caster sugar

    For the raspberry coulis
    100g raspberries
    25g icing sugar

    For the rum Chantilly
    300g tub whipping cream
    30g caster sugar
    1g vanilla paste
    45g dark rum

    For the chocolate ‘spaghetti’ curls
    25-50g No.1 Dark Chocolate 65%

    To assemble the desserts
    40g Mighty Fine Salted Caramel Honeycomb Dips, lightly crushed
    50g mini Eton mess meringues, lightly crushed
    100g raspberries, halved
    Heston from Waitrose Popping Candy, to taste
    Freeze-dried raspberries, to taste



    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars