Sinful Delights

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Chocolate Raspberry Caprese With Dark Chocolate Glaze

Serves: 4

Cooking time: 120 minutes

Calorie count: 275 calories (per serving)


For the dark chocolate mousse:

65 ml cream

65 ml milk

20 g caster sugar

25 g egg yolk

225 g whipped cream

185 g dark chocolate (70% cocoa)

For the raspberry jelly:

18 g glucose

100 g raspberry puree

18 g sugar

75 g frozen raspberries

1.5 g agar-agar

3.5 g pectin

For the dark glaze:

325 g sugar

225 ml water

22 g gelatine

150 g cocoa powder

270 g cream


  1. For the raspberry jelly, boil raspberry jelly with glucose. Mix the sugar, pectin, and agar-agar together in a bowl. Gradually add this mixture to the puree, whisking continuously. Cook until the mixture is thick and begins to set. Add frozen raspberries to the final mixture and pour into molds. Freeze until set.
  2. To make the dark glaze, boil water, sugar, and cream together. Slowly add cocoa powder in many parts and cook well. Add soaked gelatine to the hot mixture and blend well.
  3. To make the dark chocolate mousse, mix the egg yolk and sugar together. Heat the milk and cream. Take off the heat and add in the egg yolk and sugar mixture. Place the pan back on heat and cook until it thickens. Then pour it over the finely chopped chocolate and blend the mixture well. Gently fold in the whipped cream and mix.
  4. To assemble, pour the dark chocolate mousse into molds. Top with raspberry jelly and pour another layer of mousse. Freeze until set. Then cover with dark glaze and serve.

Tip: For an eggless version, skip the egg yolks and milk, and add more whipped cream.  


Lemon Posset With Berry Compote

Serves: 4

Cooking time: 60 minutes

Calorie count: 350 calories (per serving)


For the lemon posset:

50 ml lemon juice

250 g heavy cream

50 g sugar

For the Berry Compote:

100 g caster sugar

150 ml water

25 g corn flour

170 g frozen berries (mixed)

100 g passion fruit puree


  1. To prepare the berry compote, boil the passion fruit puree with sugar.
  2. In another bowl, make a slurry with corn flour and water.
  3. Next, mix this slurry into the warm passion fruit puree and cook well.
  4. To prepare the lemon posset, bring the cream to a boil. Add sugar and continue to stir until it dissolves.
  5. Take off the heat and let it cool down to 40℃ to 50℃. Add lemon juice and mix well.
  6. Pour into glasses or molds.
  7. Top it with berry compote and serve chilled.

Tip: In the compote, you can replace the passion fruit puree with mango pulp and use only 50g sugar.

Related Article: Two to Tango.


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