- 125g/4½oz dark chocolate
- 125g/4½oz milk chocolate
- 250g/8¾oz whipping cream
- 1 tsp brandy
- ¼ tsp instant coffee
- 25g/1oz dark chocolate
- 25g/1oz white chocolate
- 1 piece of clean bubble wrap
- 1 punnet of raspberries
- 2 tsp icing sugar
- To make the truffle, place chocolate in a bowl over a pan of simmering hot water until it slowly melts. Alternatively, place in a plastic bowl and melt in the microwave for 4-5 minutes on the defrost setting.
- Half whip the cream in a large bowl, then warm the brandy in a pan, add the coffee and mix until smooth.
- Finally fold together the chocolate, coffee mix and cream and spoon into ramekins.
- Chill for at least 2-3 hours.
- To make the chocolate 'bubble wrap', melt the dark and white chocolate separately then fold together slightly to create a marbled effect.
- With a pallete knife, spread the marbled chocolate over a sheet of clean, plastic bubble wrap and set in the fridge for an hour.
- After chilling, gently peel the chocolate of the bubble wrap and break into chunks (discard the plastic). You will be left with chocolate that looks like bubble wrap.
- For the raspberry sauce, blend the raspberries and icing sugar in a liquidiser, pass through a sieve and put into a sauce bottle.
- Zigzag raspberry sauce on a serving plate, centre the chocolate on the plate and top with chocolate bubble wrap.