Raspberry Ruffles with Chocolate

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My girls absolutely love life when I make them Raspberry Ruffles with Chocolate. They enjoy helping me and it’s a great treat after Pre School.

Ingredients for Raspberry Ruffles with Chocolate!

Firstly gather together: Desicated Coconut, Icing Sugar, 2 Packets of raspberry jelly crystals, Tin of condensed milk, 250g of Milk Chocolate and 50g of White Chocolate (optional).

Lets get baking!

Firstly take a swiss roll tin and grease and line with baking paper. Next take your large mixing bowl and add 75g of icing sugar, 340g of desicated coconut, 2x packets of raspberry jelly crystals and mix together. Follow with adding in a tin of condensed milk.

Mix all these ingredients for 2-3 minutes with a spoon until you can see that all the dry ingredients have been coated with condensed milk. Put all of the mixture in to your tin and flatten with your hand, making sure it is an even layer.

Once your mixture is smoothed out and even, place in to the fridge for 30 mins to firm the base up.

Meanwhile melt 250g of milk chocolate. Once your melted chocolate is smooth, pour on to your raspberry ruffle and smooth out. Now take your 50g white chocolate and melt and then with a spoon drip some white chocolate over the milk chocolate.

Lets get those final finishing touches! Using a teaspoon glide it through the chocolate to make a lovely design. Once you have completed swirling your white choclate. Place in the fridge for 30-60 mins.

By this point my girls are ready to have their treat if they watch me make it. Let the chocolate set and then take out the fridge and cut up in to squares using a sharp knife.

Enjoy! This makes a lovely gift to take round to a friends for afternoon tea!

For more tray bake ideas have a look at my Facebook page.

Raspberry Ruffles with Chocolate

Raspberry Ruffles

Raspberry flavoured coconut with chocolate topping.
Print Pin Rate
Keyword: chocolate, coconut, condensed milk, raspberry

Equipment

  • Mixing Bowls
  • Shallow baking tray
  • Baking Paper
  • Mixing spoons
  • Fridge

Instructions

  • Grease and line one swiss roll tin with baking paper.
  • In a large mixing bowl put: 75g of icing sugar, 340g desicated coconut, 2x packets of raspberry jelly crystals and mix all together.
  • Next pour in a tin of condensed milk.
  • Mix for 2-3 minutes with a spoon until all the dry ingredients have been coated with condensed milk.
  • Put all of the mixture into your tin and flatten with your hand, making sure it is an even layer.
  • Once the mixture is smoothed out and even, place in to the fridge for 30 mins to firm up.
  • Melt 250g of milk chocolate.
  • Pour the melted milk chocolate onto your raspberry ruffle and smooth out.
  • Melt 50g of white chocolate.
  • With a spoon, drape some white chocolate over the milk chocolate.
  • Use a teaspoon and glide through the chocolate to make a design.
  • Set in a fridge for 30-60 mins. Once the chocolate has set, take it out of the fridge and cut up in to squares using a sharp knife.
  • Enjoy!

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Amy

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