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Ingredients
US|METRIC
- 1/4 pound dark chocolate (70% cocoa, coarsely chopped)
- 3/4 cup heavy cream
- 2 ounces raspberries (crushed)
- 2 teaspoons nut brittle (crushed)
- 1/4 cup powdered sugar
- sugar (hearts and pearls for decorating)
Directions
- Melt the chocolate in a bowl set over a pan of boiling water and brush it onto 6 silicon heart-shaped moulds. Refrigerate for 10 mins and brush the molds with more chocolate. Whip the cream until stiff and gently fold in the crushed raspberries, brittle and powdered sugar. Pour the mixture into the moulds and chill for another 30 mins. Carefully turn the hearts out of the moulds and decorate them with sugar hearts and pearls. Serve with a glass of limoncello.
NutritionView More
270Calories
Sodium1% DV20mg
Fat29% DV19g
Protein4% DV2g
Carbs7% DV22g
Fiber8% DV2g
| Calories270Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium20mg1% |
| Potassium150mg4% |
| Protein2g4% |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars17g34% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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