Raspberry-ripple choc tops | Gourmet Traveller
Australian Gourmet Traveller dessert recipe for raspberry-ripple choc tops.
Ingredients
- 250 gm dark chocolate (61% cocoa solids), melted
- 12 waffle cones
- Raspberry-ripple ice-cream
- 40 gm liquid glucose
- 30 ml lemon juice
- 220 gm (1 cup) caster sugar
- 240 gm raspberries (about 2 punnets)
- 600 ml pouring cream
- 250 ml (1 cup) milk
- 1 vanilla bean, split and seeds scraped
- 6 egg yolks
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