Name: Lemon-Raspberry Fool with Dark Chocolate Chips
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: ¾ cup dark chocolate chips; 355 ml heavy whipping cream; 1 ½ lemons; 3 (170 g) pkgs raspberries; granulated sugar; vanilla extract

Lemon-Raspberry Fool with Dark Chocolate ChipsLemon-Raspberry Fool with Dark Chocolate Chips — a 25-minute dessert recipe with 6 ingredients, serving 6.Ingredients

¾ cup dark chocolate chips

355 ml heavy whipping cream

1 ½ lemons

3 (170 g) pkgs raspberries

granulated sugar

vanilla extract

Instructions

Place a large bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Wash and dry raspberries. Set aside a few berries per person for serving, then place remaining berries in a blender.

Wash, dry, zest, and juice lemons into the blender, then add sugar and vanilla. Blend on high speed for several minutes until smooth.

Pour raspberry purée into a strainer placed over a medium bowl. Using a silicone spatula, press purée through the strainer to remove seeds; discard seeds and set sauce aside.

Chop chocolate chips into small pieces. Set aside.

Remove bowl from the freezer. Pour cold cream into the bowl.

Use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

Add raspberry sauce and chocolate to the bowl with the whipped cream. Gently fold a few times so that there are streaks of sauce running through the fool.

Divide the fool between small bowls, cups, or jars; garnish each with reserved berries and enjoy!

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