Layered chocolate and raspberry pot
2 tbs, buy vanilla variety
Milk chocolate block
1 tbs, grated, grated
300 g, thawed, drained
- Combine milk, cocoa powder and vanilla sugar in a medium saucepan over medium-high heat and bring to a simmer. Reduce heat to low. While stirring constantly with a wooden spoon, gradually pour in semolina in a thin, steady stream. Cook, stirring, for 5 minutes or until thickened. Set aside to cool for 10 minutes.
- Stir in chocolate until smooth. Layer semolina and raspberries, alternately, in four 150ml-capacity glasses. Place in fridge for 30 minutes to chill. Serve.