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Break the chocolate into pieces. Melt the chocolate in a casserole au bain-marie.
Remove the pan from the heat and push the fruit puree through a ball sieve. Collect the coulis in a small bowl. Divide over 4 glasses and let cool for 30 minutes.
Get it off the fire, add 15cl cream and stir. Place the bottom off the casserole in cold water.
Devide the coulis over 4 coupes.
Beat in a bowl the remaining 15 cl cream stiff. Slowly stir in the cooled chocolate cream.
Spoon into the coupes, cover with cellophane and let it set in the fridge for a few hours.
Divide the raspberries and sprinkle the cacaopowder.
Put the raspberries, the sugar and the water in a saucepan.
Wait until it boils and let it cook for 5 minutes over a medium heat. Stir regularly.