Raspberry Double Decker Chocolates

Cook Time 25 minutes plus chilling

Servings makes 12

Ingredients

200g milk chocolate

200g white chocolate

2 tsp coconut oil 

250g fresh raspberries

Method

Melt the milk and white chocolate in separate bowls, over a bain marie. Once melted, add a small amount of coconut oil to each and mix thoroughly.

Next, place small patty pans in a 12-hole mini muffin tin. Alternatively, you could use a silicon mould. Place two raspberries in each patty pan, and then top with white chocolate until half full. Place in the fridge for 5 minutes or until just set.

Once set, top with the milk chocolate until the white chocolate and raspberries are covered. Place in the fridge for another 10-15 minutes to set the milk chocolate.