A special occasion rich no bake chocolate dessert that comes together very quickly in the kitchen galley. The custard needs to set in the refrigerator for 2 hours to get to the creamy firm texture to the dessert; so allow the time for this to happen before you plan to serve this dessert. Topping the chocolate custard just before serving with a tablespoon or two of whip cream is a tasty addition I recommend.
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Makes 8 4 oz. servings.
1 1/4 cups heavy cream
8 ounces bittersweet (62%) chocolate with almonds, chopped
1/2 cup seedless raspberry jam
For the filling. Heat cream in a medium saucepan over medium heat until the cream reaches a boil. Take cream off heat and add chocolate. Let the mixture rest for about 3 minutes to soften the chocolate, then whisk the mixture until it is smooth. Next add in the raspberry jam and stir to combine.
Pour into store bought graham cracker pie tart crusts or 4 oz. custard dishes.
Place in the fridge uncovered for 2+ hours (up to 1 day) until the chocolate mixture is chilled and set.
Top with whip cream.
Garnish with chocolate shavings or a sprig of mint.
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