Ingredients
- 50g dark chocolate, broken into pieces
- 325g jar good-quality lemon curd
- 200g pot half-fat crème fraîche
- 150g punnet raspberries
- 6 brandy snap baskets
Method
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Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.
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Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.