A simple dessert that’s rich and light at the same time. With pink hues that are sure to delight the eye, and fresh, juicy raspberries harmonizing with the toasty, fruity notes of ruby chocolate. My mousse-like version has a few more steps than a traditional fruit fool, but it’s still quite quick and easy to make and has the added benefit of being more stable! Ruby chocolate raspberry fools are perfect for finishing off a fancy dinner or as a romantic Valentine’s Day treat. This recipe makes just enough for 2, but it doubles or triples easily if you want to make it for a group.
Ingredients
Serves 2
- 1/2 cup heavy whipping cream
- 2 oz (57g) ruby chocolate
- 3 oz (85 g) fresh raspberries
- 1/4 tsp corn starch
- 1/8 tsp vanilla
- 2 tsp sugar
- 1 tsp triple sec, chambord, or water
- A small piece of dark or ruby chocolate for garnish (optional)
Preparation:
Wash the raspberries, drain, and set aside in a small bowl. Melt the chocolate (I prefer to use a double boiler here). Out of the 1/2 cup of cream, measure 2 tbsp of cream into the chocolate. Pour the rest of the cream into a small mixing bowl and set aside. Once the chocolate begins to soften, whisk the mixture until completely smooth. Remove the top of the double boiler and set aside to cool.
Beat the cream to medium peaks. Optionally, you may remove about 2 tbsp at this point and set aside in a pinch bowl for garnish. Add cornstarch and vanilla and continue beating the cream to stiff peaks.
Set aside the two prettiest raspberries for garnish. To the rest, add the sugar and liqueur (or water) and then mash it all up with a fork until soupy (small lumps are ok). Let sit for now.
Combining and assembly:
Set out two small glasses, ramekins, or jars. Ensure the chocolate has cooled enough that the bowl is no more than slightly warm to the touch. Add about a third of the whipped cream to the chocolate and fold it in gently. Add half of the remaining cream and fold in gently. Place a heaping tsp of the berry mixture into the bottom of each glass. Then take the remaining berry mixture and the remaining whipped cream and add it to the chocolate mixture. Fold 2-3 times, but no more, leaving the mixture quite streaky.
Use a spoon to transfer the mixture to the glasses, dividing it evenly. Top with the reserved cream and raspberries. Cover the glasses with a beeswax wrap or cling film and chill for at least 30 minutes before serving. Ruby chocolate raspberry fools will keep well in the fridge for at least 24 hours.
