half a quantity chocolate syrup
baby herbs, to garnish
Here, flavours come together to make a rich dessert that looks as beautiful as it tastes. Don’t be daunted by all the components, just take it one step at a time – it will be worth the effort.
To make the raspberry purée, blend the raspberries in a high-speed blender until smooth, then strain with a fine sieve to remove the seeds. Set aside.
Melt the chocolate and coconut oil together over a bain-marie.
Blend all the remaining ...