6 red eating apples
60g dark chocolate, broken into chunks
3 level tsp freeze-dried raspberry pieces
1 Sit the apples on baking paper. Melt 10g chocolate in a heatproof bowl over a pan of gently simmering water (ensuring the bowl doesn’t touch the water), or melt in the microwave. Drizzle the chocolate over the top of 1 apple, so it runs down the sides as it sets.
2 Immediately sprinkle ½ level tsp freeze-dried raspberry pieces over the chocolate. Push a stick or skewer down through the core. Leave to set.
3 Repeat steps 1 and 2 with the remaining apples. Allow the chocolate to set completely before serving.