• Ingrid Hoffmann
• on 03/11/2009
• See all 17 ideas

"These fruit crème filled chocolate shells will delight the most sophisticated palettes."

chocolate raspberry egg

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• Prep Time: 18 mins.
• Cook Time: 21 mins.
• Cool Time: 1 hr.
• Refrigeration Time: 1 hr. 15 mins.
• Difficulty: Moderate
• Yield: Serves 8.

• 2 cups fresh raspberries or frozen (thawed)
• 1 ¼ cups sugar
• 2 ½ cups plain lowfat yogurt
• 8 DOVE® Rich Dark Chocolate Singles, broken
• 8 small party balloons or 8 jumbo hollow plastic eggs (found at grocery stores)
• parchment paper

• 1. In a food processor, puree the raspberries (about 1 minute). Add the sugar and process another 30 seconds. Place the raspberry mixture in a glass or plastic bowl and fold in the yogurt. Chill for one hour, then freeze in an ice cream maker per manufacturer’s directions.
• 2. While the yogurt is chilling, melt the chocolate in a double boiler or in a glass bowl over slowly simmering water, stirring frequently. Between stirring, inflate the balloons to a 5-inch diameter and tie them off.
• 3. After the chocolate is melted, allow it to cool to 85-90 degrees. Make bases for each balloon by spooning one teaspoon of chocolate onto the parchment paper. Dip each balloon in the melted chocolate, coating the bottom half, then set on the bases. When the chocolate has set, carefully deflate (do not pop) each balloon and remove it. Keep the bowls in a cool place until ready to serve.
• 4. To complete the recipe, spoon the yogurt into the chocolate bowls and garnish with shaved DOVE® Rich Dark Chocolate Singles and/or more raspberries, if desired.

• Calories per serving 332
• Total Fat 13 g
• Saturated Fat 8 g
• Trans Fat 0 g
• Cholesterol 7 mg
• Sodium 55 mg
• Carbohydrates 54 g
• Dietary Fiber 5 g
• Sugars 46 g
• Protein 6 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV