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CHOCOLATE TRUFFLES FILLED WITH RASPBERRY SAUCE:
TRUFFLES:
150g Dark Chocolate (Use a chocolate you enjoy eating)
75g Hot Whipping Cream
Cocoa Powder for Dusting
RASPBERRY SAUCE:
250g Frozen Raspberries thawed
1/3 Cup Sugar
1 Tablespoon Water
1 Teaspoon Lemon Juice
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NO BAKE CHOC RIPPLE MINI CAKES:
1 packet Choc Ripple Biscuits
600mL Thickened Cream
1 Packet Chocolate Pudding Mix
1 Tablespoon Icing Sugar
1 Teaspoon Vanilla Extract
NB: Cream can be increased to 1200mL which will give a lighter mousse-like texture. You will then need 2 packs of biscuits.
RASPBERRY SAUCE: AS ABOVE
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GLAZED CHOCOLATE MOUSSE DOMES WITH RASPBERRY SAUCE:
CHOCOLATE MOUSSE:
200g Dark Chocolate
500mL Thickened Cream
GANACHE GLAZE:
200mL Thickened Cream
300g Dark Chocolate
40g Butter
GARNISH:
Raspberry Sauce: AS ABOVE
Edible Gold Luster Dust
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Link to convert Grams to Cups
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