Chocolate & raspberry love pie
With fresh raspberries and chocolate dust
- Unfreeze the raspberries. When unfrozen crush them with a fork or in a food processor.
- Prepare the crust. Put the biscuits, cocoa, butter and chocolate chips into a food processor and process to a dark sandy consistency. Tip it into a tin tart. Press with your fingers onto the base and up the sides (it should create a kind of bowl which you will fill with the raspberry foam). Place in the fridge.
- Prepare the raspberry foam. Pour the (chilled!) sweetened condensed milk and lemon juice into a bowl and whisk it together with an electric mixer. Pour the double cream and the crushed raspberries and whisk together until thick. Fill the dark crust with the raspberry foam. Chill in the fridge for 4 hours until firm or (ideally) overnight.
- Decorate the pie with fresh raspberries. Grate the chocolate to dust the top of the pie. And… enjoy!
This is my first proposal for the Saint Valentine's Day. The magical Chocolate & raspberry love pie is super easy to make and looks really impressive with its magical pink foam. It's an ideal finish of your Saint Valentine's dinner! You don't need to have any baking skills or even an oven to create a dessert that will bring your beloved to their knees! I'm really happy this pie is the first sweet recipe to appear on the spoon.
The original recipe comes from the 'Delicious Magazine' - I added frozen raspberries for the pink colour of the foam and substituted lime with lemon juice.
Try to find digestive biscuits. I replaced them with petit beurres and the crust was a bit too soft.
Pay attention - buy sweetened condensed milk. If you buy the no sugar one the foam won't become thick enough.