Ingredients:

  • 2 cups (250g) Fresh Raspberries or Blueberries
  • 1 tbsp (12g) Granulated sugar
  • 1 tsp (5ml) Freshly squeezed lemon juice
  • 8 oz (225g) Semi-sweet chocolate chips (at least 60% cacao)
  • 0.5 cup (120ml) Heavy whipping cream
  • 0.5 tsp Vanilla bean paste
  • 1 pinch Flaky sea salt
  • 8 individual bags (1 oz each) Graham crackers

Instructions:

  1. Prepare the berry base. In a small bowl, combine the 250g of berries, 12g sugar, and 5ml lemon juice. Toss gently until the fruit looks glossy and vibrant.
  2. Allow for maceration. Let the berries sit for 15 minutes. Note: This allows the sugar to draw out the juices, creating a light syrup.
  3. Heat the heavy cream. Place 120ml of cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form at the edges.
  4. Create the chocolate emulsion. Pour the hot cream over your 225g of chocolate chips. Let it sit, undisturbed, for 3 minutes to melt the cocoa butter.
  5. Whisk the ganache. Start whisking from the center outward until it becomes a silky, dark emulsion. Stir in the vanilla bean paste and a pinch of flaky salt.
  6. Prep the walking vessels. Open the 8 graham cracker bags. If using cones, stand them upright.
  7. Build the moisture barrier. Drop a generous tablespoon (about 12g) of crushed chocolate sandwich cookies into the bottom of each bag. Note: This prevents the fruit juice from making the bag soggy.
  8. Layer the ganache. Spoon two tablespoons of the chocolate mixture over the cookies in each bag.
  9. Add the fruit. Follow with a generous scoop of the macerated berries, ensuring you get some of that syrup.
  10. Final assembly and set. Repeat the layers once more, finishing with a final drizzle of chocolate. Place the bags in the refrigerator for 30 minutes until the ganache is set but still soft.