Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth – be careful not to overheat as it will solidify again.
Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	453.1 Kcal (1897 kJ)
Calories from fat	247.88 Kcal
		% Daily Value*
Total Fat	27.54g	42%
Cholesterol	26.69mg	9%
Sodium	53.19mg	2%
Potassium	168.33mg	4%
Total Carbs	48.1g	16%
Sugars	34.42g	138%
Dietary Fiber	0.19g	1%
Protein	4.5g	9%
Vitamin C	0.6mg	1%
Vitamin A	0.1mg	2%
Calcium	125.6mg	13%

Amount Per 100 g
Calories	339.83 Kcal (1423 kJ)
Calories from fat	185.91 Kcal
		% Daily Value*
Total Fat	20.66g	42%
Cholesterol	20.02mg	9%
Sodium	39.89mg	2%
Potassium	126.25mg	4%
Total Carbs	36.08g	16%
Sugars	25.81g	138%
Dietary Fiber	0.14g	1%
Protein	3.38g	9%
Vitamin C	0.4mg	1%
Calcium	94.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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