Berry in Love White Chocolate Pots
with Tony's Chocoloney White Raspberry Popping Candy Bar
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
Tony's Chocolonely White Chocolate Raspberry Popping Sugar Bar
(Contains Soya, Milk)
Red Berry Compote
Not included in your delivery
a) Melt the butter (see pantry for amount) in a small saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumbs to the melted butter and mix together until combined.
c) Divide between 2 appropriately sized glasses or ramekins and lightly pat the crumbs down with the back of a spoon to make the base.
d) Pop into the fridge to firm up while you make the filling.
a) Meanwhile, set aside 2 whole pieces of white chocolate to decorate your chocolate pots before serving. Chop the remaining white chocolate into small pieces.
b) To a clean small saucepan, add the chopped white chocolate, creme fraiche and sugar. Heat on medium until the chocolate has melted, 2-3 mins. Allow to cool, 5 mins.
c) Pour the chocolate mixture into the glasses or ramekins. Squeeze the red berry compote on top, then, using a thin utensil, swirl into the chocolate mixture to create a marbling effect on top of your dessert.
a) Cover with cling film and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.
b) Once set, pop your reserved pieces of white chocolate onto the top of your chocolate pots to finish.