Chocolate Toffee Truffle with Raspberry Sauce
"This is a recipe from our Pudding Chef of the Year competition. Thank you to Rachel Scott for this recipe!"
- Phil Vickery
- 20 mins
- Serves 6
Ingredients
- 250g (9oz) fresh raspberries
- 25g (1oz) icing sugar
- 250g (9oz) plain chocolate, 70% cocoa solids
- 150ml carton double cream
- 200g (7oz) fresh ready made custard
- 397g can Carnation Caramel
Method
- Make a smooth raspberry sauce: in a blender puree 200g (7oz) of the raspberries with the icing sugar. Sieve the puree, discarding the seeds.
- Melt the chocolate in the microwave or in a bowl over a pan over hot water. Cool slightly.
- Whisk the cream to soft peaks. Stir in the custard and the chocolate.
- Layer all the ingredients in six tall sundae glasses. Decorate with the remaining raspberries.
A typical serving contains
-
Calories
- 660
- 33%
-
Sugars
- 87.6g
- 97%
-
Fats
- 31.1g
- 44%
-
Saturates
- 19.2g
- 96%
-
Salt
- trace
- <1%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.