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Chocolate Raspberry cup

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Chocolate Raspberry cup


150g dark chocolate

200ml Langage Farm double cream

50g Raspberry jam

1 tsp vanilla essence

2 tbsp. icing sugar

Fresh raspberries

cocoa powder


Melt 100g dark chocolate and coat the inside of little pots.  Chill in the fridge for 30 mins.  Coat the inside of the pots again and chill back in the fridge.

Whisk 200ml Langage Farm double cream with vanilla essence and icing sugar until it forms soft peaks.  Melt 50g dark chocolate and leave in a bowl to cool a little.  Add 50g raspberry jam and mix well.  Add half of the whisked Langage Farm double cream.  Spoon chocolate mixture into the cold chocolate pots.

Pipe or spoon the remainder of the double cream onto the chocolate pots.  Place a raspberry on top and dust with cocoa powder.  Keep the chocolate pots in the fridge until you are ready to enjoy them!

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