Berry in Love White Chocolate Pots

Name: Berry in Love White Chocolate Pots with Tony's Chocolonely White Raspberry Popping Candy Bar | Serves 2-4
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 125 grams Speculoos Biscuit Crumb; 1 unit(s) Tony's Chocolonely White Chocolate Raspberry Popping Candy Bar; 150 grams Creme Fraiche; 75 grams Caster Sugar; 35 grams Red Berry Compote; 30 grams Butter

with Tony's Chocolonely White Raspberry Popping Candy Bar | Serves 2-4

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We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. These Berry in Love Chocolate Pots are filled with Tony's Chocolonely White Chocolate Raspberry Popping Candy Bar... Delicious! Tony’s mission is to make all chocolate 100% slave-free.

Allergens:

Gluten

•Soja

•Milk

The quantities provided above are averages only.

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

1 unit(s)

Tony's Chocolonely White Chocolate Raspberry Popping Candy Bar

(Contains: Soja, Milk)

150 grams

Creme Fraiche

(Contains: Milk)

75 grams

Caster Sugar

35 grams

Red Berry Compote

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)5529 kJ

Energy (kcal)1321 kcal

Fat79.2 g

of which saturates46.3 g

Carbohydrate142.2 g

of which sugars116.7 g

Dietary Fibre1.2 g

Protein10.5 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

Instructions

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 2-4 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 as many whole pieces of Tony's Chocolonely White Raspberry Popping Candy Bar as you have ramekins. 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 (such as a metal skewer), 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.

Enjoy!