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300 g good-quality milk chocolate


150 g thickened cream 35% fat
30 g caster (superfine) sugar
½ tsp vanilla bean paste
12 raspberries



  1. Cut sponges into individual cubes approximately 3 cm x 3 cm (the sponges can be bought at any supermarket or craft shop).
  2. Cut squares of plastic wrap big enough to wrap each sponge and leave some extra plastic to pinch at the top ready to be dipped into the prepared chocolate. (You can dip again multiple times with the same plastic coating.)
  3. Melt the chocolate and temper it if it contains cocoa butter. Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  4. Line a flat tray with baking paper. Dip each covered sponge into the melted chocolate until the sides are covered, but without going over the top. Place them onto the prepared tray. Leave to set at room temperature for approximately 10 minutes and then dip again.
  5. Place in the fridge to set for approximately 5-10 minutes. Pinch the sponge at the top to remove it. The prepared cups can be stored for up to 4 weeks in an airtight container.



  1. Place all the ingredients in a bowl and whisk by hand or in a stand mixer until it comes to a piping consistency.



  1. Place a fresh raspberry in the base of each cup and top with the whipped vanilla Chantilly cream either using a spoon or a piping bag with a star nozzle.

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