Chocolate Ripple Heart with Raspberries

Use a fairly shallow heart-shaped cake tin or jelly mould and this rather indulgent pudding of raspberries enclosed in a streaky mixture of fromage frais and dark chocolate will look especially effective. If you use a metal mould without a non-stick coating it is best to line it with clingfilm before adding the pudding ingredients.


  • 150 g (5 oz) plain chocolate, broken into pieces
  • 2 tablespoon water
  • 500 g (1 lb) 8% fat fromage frais
  • 50-75 g (2—3 oz) icing sugar, sifted
  • 1 sachet powdered gelatine
  • 3 tablespoons very hot water
  • 125 g (4 oz) raspberries
  • Cocoa powder for dusting


Lightly oil a 900 ml (1½ pint) heartshaped cake tin or jelly mould. Put the chocolate and the 2 tablespoons water in the top of a double boiler or in a heatproof bowl set over a pan of barely simmering water and melt. Stir until smooth. Set aside to cool only slightly.

Put the fromage frais in a bowl and beat in the sifted icing sugar. Sprinkle the gelatine into the hot water and stir until completely dissolved, then whisk swiftly into the fromage frais. Roughly stir in the melted chocolate, leaving plenty of white streaks in the mixture.

Put the raspberries in the bottom of the mould and spoon the fromage frais and chocolate mixture on top, tapping the mould gently so the mixture settles round the raspberries. Refrigerate for at least 1 hour until set.

To turn out loosen the edges of the pudding with your fingers, then invert on to a serving plate and dust the top with cocoa powder.