Chocolate Toffee Truffle With Raspberry Sauce

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  • Makes: 6
  • Prep Time: 20 mins
  • Ready in: none
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Chocolate Toffee Truffle With Raspberry Sauce

This is a recipe from our Pudding Chef of the Year competition. Thank you to Rachel Scott for this recipe!"


  • 250g (9oz) fresh raspberries
  • 25g (1oz) icing sugar
  • 250g (9oz) plain chocolate
  • 70% cocoa solids
  • 150ml carton double cream
  • 200g (7oz) fresh ready made custard
  • 397g can Carnation Caramel

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  1. Make a smooth raspberry sauce: in a blender puree 200g (7oz) of the raspberries with the icing sugar. Sieve the puree, discarding the seeds.
  2. Melt the chocolate in the microwave or in a bowl over a pan over hot water. Cool slightly.
  3. Whisk the cream to soft peaks. Stir in the custard and the chocolate.
  4. Layer all the ingredients in six tall sundae glasses. Decorate with the remaining raspberries.