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White chocolate cream and raspberries coulis

Author: 5/15
Crème au chocolat blanc et coulis de framboise
Preparation 15
Baking 0
Portions 4
Freezing No


  • 80 ml (1/3 cup) of milk
  • 150 g (5 pieces) of white chocolate (Baker's type)
  • 250 ml (1 cup) of 35% whip cream
  • 250 ml (1 cup) of raspberries
  • 30 ml (2 tablespoons) of honey
  • 4 mint leaves for garnishing (optional)
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  • In glass container, heat milk with the chocolate in the microwave for 1 minute at high heat.
  • With an electric mixer, whip the cream until you obtain peaks.
  • Incorporate whip cream with melted chocolate by folding lightly the preparation with a spatula. Divide onto 4 glasses. Refrigerate.
  • Set aside 4 raspberries. In the mixer container, reduce in puree rest of raspberries with honey.
  • Filter with a fine strainer.
  • Divide coulis onto the glasses. Garnish with raspberries set aside and, if desired add mint leaves.

Chef's notes