Dark chocolate almond thins with raspberries

Dark chocolate almond thins with raspberries


1 person made this

About this recipe: Perfect for raspberry season, these chocolate covered biscuits are topped with a white chocolate ganache and fresh raspberries.

Serves: 4 

  • 200g dark chocolate
  • 1 pack Jules Destrooper Almond Thins
  • 100g white chocolate
  • 50g butter
  • 100g fresh raspberries

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Break the dark chocolate into small pieces and place in a heatproof bowl. Heat a saucepan of water and when lightly boiling place your bowl of chocolate on top (making sure the bottom of the bowl doesn’t touch the water).
  2. Once the chocolate has melted dip the Jules Destrooper Almond Thins into the chocolate, turning until covered. Place on a tray and place them in the fridge until set.
  3. Melt the white chocolate in the same way as the dark chocolate above. Once the chocolate is melted, take the bowl off of the heat and beat in the butter to make a ganache. Pour the mixture into the piping bag.
  4. Take the chocolate biscuits out of the fridge and place on your serving plate and squeeze three small blobs of white ganache on to each biscuit. Then top with fresh raspberries.

See it on my blog

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