Chantilly cream

1. Warm chocolate according to can instructions.
2. Pour 250 mL (1 cup) of warmed chocolate fondue into a bowl. Set the rest aside.
3. In a saucepan, bring cream to a boil.
4. Pour cream over chocolate fondue. Mix well.
5. Quickly place bowl on ice for at least 15 minutes to stop cooking.
6. Then cool completely in fridge for a minimum of 4 hours.
7. Using an electric mixer, whip cold mixture until you get firm peaks.

Jam

1. Stew 500 mL (2 cups) of raspberries in a saucepan over medium-low heat for 5 minutes.
2. Add sugar and mix well.
3. Simmer for about 7 minutes.
4. Remove from heat and let cool completely.

Decoration

1. Spread remaining reserved chocolate from can on a parchment-lined baking sheet. Refrigerate to cool.
2. When chocolate hardens, break into shards.

Putting it together

1. Garnish your choice of Graham cookies, wafers, puff pastries, or flaky pastry with raspberry jam.
2. Add Chantilly cream using a piping bag.
3. Top with remaining raspberries and chocolate shards.

Chef’s secret

This filling is also great with other desserts such as bananas with vanilla ice cream.