Serve these delightful little low carb raspberry kisses as a treat at your next cocktail party.
- 10 mins
- 50ml cream
- 2.5ml xylitol
- 1ml vanilla paste
- 250g raspberries
- 50g 70% dark chocolate, melted
- Whisk the cream, xylitol and vanilla until stiff peaks form. Ladle into a piping bag fitted with a small nozzle. Pipe the cream into half of the raspberries.
- Ladle the melted dark chocolate into a piping bag fitted with a small round nozzle. Pipe the dark chocolate into the remaining raspberries.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH
PHOTOS: LEE SCHWAGELE
Magazine issue date: November, 2016