Gooey
Choc-a-Pots
This twist on the Chocolate Bavarian is made more special in individual pots. Kids love to help with the layering too!
Prep
20 Mins
Chill
60 Mins
Ready In
80 Mins
Serves
6
What you need
- 100ml Anchor Cream
- 100g De Winkel All Natural Plain Unsweetened Yoghurt
- 200g Anchor Cream Cheese
- 100g caster sugar
- 180g dark chocolate, melted and cooled
- 150g chocolate biscuits, crushed
- Fresh raspberries, for layering
Here's how it's done
- Whip the cream until soft peaks form. Fold in the yoghurt, then set aside.
- Beat the cream cheese and sugar together. Add the cooled, melted chocolate and beat until just combined. Add the cream and yoghurt mixture and mix thoroughly to ensure all of the ingredients are incorporated.
- Layer each serving glass with crushed biscuits, then the chocolate mix, then raspberries. Follow with another row of chocolate mix and raspberries, and a sprinkling of biscuit crumbs on top.
- Refrigerate for at least an hour to set, then dig in.
Serving Suggestions
This recipe can be made into one large tart by mixing 150g melted butter with the crushed biscuits and pressing into the base of a tart tin. Top with Bavarian mix then scatter with fresh raspberries.