Raspberry chocolate spoons

By Laura | Lau Sunday cooks
April 23, 2015
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Author Notes: Purely tempting and sweetly funLaura | Lau Sunday cooks

Makes: 12

  • 200 grams dark chocolate, broken into pieces
  • 24 raspberries
  • 1 mini spoons mould
  1. Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water to create a double boiler effect. Stir ocassionaly.
  2. Place the spoons mould on a small plate. Remove the melted chocolate from the heat and pour in to mini spoons mould gently.
  3. Finish off by putting a raspberry on top of every spoon, then transfer to the fridge at least 2 hours or overnight.
  4. When they are ready to serve, remove every spoon from the mould very gently so they don’t break. Enjoy!

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