125 g raspberries
50 ml concentrated raspberry juice
100 ml whipping cream
3 tbsp Dansukker Sugar
small paper forms
Finely chop the chocolate. Mix raspberry, juice, cream and sugar into a saucepan and let it simmer for 15 minutes. Sieve the mixture and let it boil without a lid until 50 ml of liquid remains. Add the chocolate pieces and stir until the chocolate has melted. Take the saucepan off the heat and let it cool off for a while. Put the mixture into small paper forms.
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