This is my hot version of white chocolate mousse and brandy snap baskets. Ok so it’s not a mousse but it is white chocolate with raspberries strewn through it. And instead of being crunchy the toffee is liquid and gooey. I like to think of it as a play on textures but a carry over of flavours.
I’m not sure how well a mousse would directly translate to being hot anyway. I mean it wouldn’t hold its texture and structure would it? Maybe the closest thing would actually be a soufflé, but I guess I have taken the easy route. Besides who can resist a steamed pudding slathered in toffee sauce?