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Anchor New Zealand
Gooey Choc-a-Pots
This twist on the Chocolate Bavarian is made more special in individual pots. Kids love to help with the layering too!
Ingredients
100ml Anchor Cream
100g All Natural Plain Unsweetened Yoghurt
200g Anchor Cream Cheese
100g caster sugar
180g dark chocolate, melted and cooled
150g chocolate biscuits, crushed
Fresh raspberries, for layering
Instructions
- Whip the cream until soft peaks form. Fold in the yoghurt, then set aside.
- Beat the cream cheese and sugar together. Add the cooled, melted chocolate and beat until just combined. Add the cream and yoghurt mixture and mix thoroughly to ensure all of the ingredients are incorporated.
- Layer each serving glass with crushed biscuits, then the chocolate mix, then raspberries. Follow with another row of chocolate mix and raspberries, and a sprinkling of biscuit crumbs on top.
- Refrigerate for at least an hour to set, then dig in.
Serving Suggestions
This recipe can be made into one large tart by mixing 150g melted butter with the crushed biscuits and pressing into the base of a tart tin. Top with Bavarian mix then scatter with fresh raspberries.