Chocolate Crunch & Raspberry Pots
Indulge in a tantalizing blend of flavors with this elegant dessert. Tangy raspberries infused with Cointreau and orange zest are layered with a luscious chocolate mixture. Topped with a delicate caramel crunch made from golden brown sugar and nut-free muesli, this treat offers a perfect balance of sweetness and texture. Enjoy the sophisticated simplicity of this delightful creation that is sure to impress!
— Constant Cookbook
Ingredients
- 250g punnet raspberries
- 2 tbsp Cointreau (or Grand Marnier)
- zest and juice from 1 small orange
- 100g pack dairy, gluten and wheat-free, 'Free From' chocolate (we used Kinnerton Luxury Dark Chocolate Bar)
- 3 tbsp soya milk
- 50g caster sugar
- 6 tbsp gluten, wheat and nut-free muesli muesli (we used The Food Doctor Cereal, nut-free)
Instructions
- Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.
- Melt the chocolate and stir into the soya milk, then set aside. Tip the sugar into a pan along with 3 tbsp water. Over a gentle heat, cook without stirring for about 7 mins until the sugar melts and starts to turn golden brown. Tip in the muesli, stir, then pour onto a tray lined with baking parchment. Leave to cool, then shatter into thin shards.
- Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 297 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.08 milligram of sodium
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