Who doesn’t love dessert and this Chocolate Heart with Rasbperries & Yogurt was perfect to finish off our special 3-course Valentine’s dinner.
A no-bake dessert that was fairly easy to make and looked pretty impressive when decorated. I didn’t have a heart-shaped tin so I created my own hearts using aluminium foil. I lined the bottom of the pan with foil then made the foil hearts.
Chocolate Hearts with Raspberries & Yogurt
1/2 packet of sweet chocolate biscuits – Oreos or Kingston
30 grams melted butter
1/4 cup thickened cream
45 grams chocolate – melted & cooled – I used 70% dark chocolate but you can use milk or white chocolate if you prefer
Prepare the heart-shaped tin by spraying with oil or melted butter (extra to what is in the ingredients above).
To make the aluminium foil hearts
Place foil on base of individual pan.
Fold a strip of foil into a rectangle then shape into a heart in the pan
Place biscuits in food processor and process until finely chopped.
Add melted butter and combine well
Line the heart shapes on bottom and sides with biscuit mix pressing mix with back of spoon
Refrigerate for 30 minutes
Whip cream until soft peaks form
Using a metal spoon gently fold in cooled chocolate
Pour mixture into hearts and refrigerate until set. I made these the day before and took them out 5 minutes before serving so the middle softens.
Decorate with Raspberries and a dollop of vanilla yogurt (or ice cream if you prefer)