Summary

Ingredients

• 300 g chocolate, white
• 200 g crème fraîche
• 100 g whipped cream
• 500 g raspberries for arnish

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Instructions

1. Melt the chocolate in a double boiler. Mix the crème fraîche with the whipped cream and stir in the melted chocolate with the whisk.
2. Fill into dessert bowls and refrigerate for 6 hours. The cream must be ice cold. Garnish with the raspberries before serving.