1 h 0 min
Medium
Franuis Yogurt and Raspberry Jam
Easy
1 h 0 min
2 .p
- 125g fresh, firm raspberries
- 1 to 2 teaspoons of Bonne Maman Intense Raspberry Jam
- 100g plain or Greek yogurt (thick)
- 100g dark chocolate couverture
- 100g milk chocolate couverture
- 1 teaspoon honey (optional, to sweeten the yogurt slightly)
- 1 teaspoon coconut oil (optional)
Steps
- Prepare the raspberries. Wash and dry the raspberries thoroughly. Using a small spoon or a fine piping bag, fill each raspberry with a little jam.
- Coat with yogurt. Mix the yogurt with honey if desired. Dip each stuffed raspberry into the yogurt using a toothpick or tongs. Place them on a baking sheet lined with parchment paper and put them in the freezer for 1 hour to allow the yogurt to set.
- First layer of chocolate (dark). Melt the dark chocolate in a double boiler. Dip the frozen raspberries in the dark chocolate, then return to the freezer for 10–15 minutes.
- Second layer of chocolate (milk chocolate). Melt the milk chocolate. Dip the raspberries again for the second layer. Set aside in the freezer or refrigerator until ready to serve.
Tips:
You can replace the yogurt with plant-based yogurt for a lactose-free version.
Keeps for 2–3 days in the freezer in an airtight container.
You can replace the yogurt with plant-based yogurt for a lactose-free version.
Keeps for 2–3 days in the freezer in an airtight container.
