- 125g fresh raspberries (or frozen raspberries)
- 2 tbsp caster sugar
- 150g Asda Dark Chocolate
- 3 tbsp Kahlua (or black coffee)
- 2 large free-range eggs, separated
- 150ml pot Asda Extra Thick Double Cream, to serve
Purée the raspberries with 1 tbsp of the sugar. Press through a sieve and pour into 12 shot glasses.
Put the chocolate and liqueur in a bowl over a pan of simmering water (don’t let the bowl touch the water). Remove the melted chocolate from the heat and stir until smooth. Whisk the egg yolks with 1 tbsp sugar until creamy and fold into the chocolate.
Whisk the egg whites until stiff, then fold into the chocolate. Add to the glasses and chill in the fridge for an hour. Top with a dollop of cream to serve.
Please drink responsibly. For the facts, visit drinkaware.co.uk.