Dark & White Chocolate Red Berry Cranachan
30 min 
4 
Cranachan (Trifle) is a Scottish favourite traditionally served on Burns Night. Our Dark & White Chocolate Red Berry Cranachan version is gluten-free and simple to make. The result is an incredible combination of flavours and textures that work brilliantly together. Our own version of this desert is the Dark and White Chocolate Red Berry Cranachan. In our recipe, we’re using Food Thoughts White Chocolate and Food Thoughts Organic Cocoa Powder to complement the granola crunch and fruit. This recipe makes 4-6 individual servings (depending on how large you make them). You can also make it as as a large sharing desert.
If you have a nut intolerance, simply replace the nuts with Food Thoughts Roasted Cocoa Nibs – they are delicious and made with 100% cocoa mass.
You will need
- For the granola
- 100g porridge oats / oatmeal
- 100g butter
- 4 tbsp runny honey (try Scottish Heather if you can)
- 1 tbsp Food Thoughts Organic Cocoa Powder (heaped)
- 50g flaked almonds, chopped, or hazelnuts if you prefer
- 50g pumpkin seeds (optional)
- For the other layers
- 600ml double (or whipping) cream
- 150g Food Thoughts White Chocolate Chips
- 300g frozen raspberries
- Fresh raspberries and strawberries (to taste)
- 2-3 tbsp Scottish Whisky (optional)
Method
Heat the oven to 180C / Fan 160C / Gas 4. Using a large saucepan, gently melt the butter and honey together then stir in the cocoa until it is all blended. Be careful not to burn the butter!
Remove the pan from the heat and add in the nuts, seeds (as selected) and oats. Mix this all together until all the oats are coated in the chocolate / honey mixture. Spread this mixture onto a baking tray lined with parchment / baking paper. Put the tray in the oven for about 15-20 minutes until it is crisp.
Remove the tray from the oven and set aside to cool. Once cooled, break the granola up into little pieces. Try not to eat too much of it! Note, this can be made a number of days in advance and stored in an airtight container if you wish.
Next, beat the cream until it reaches soft peaks (you do not want to over whisk). Set aside. Put the white chocolate chips into the microwave and melt in 30 second increments until almost melted. Remove from the microwave and stir until all melted - this avoids the risk of over cooking it. Alternatively, you can melt the chocolate in a 'double-boiler' / bain-marie. Mix the chocolate into the cream. If you are using whisky then add it at this point.
You are now ready to make the Cranachan layers up. Select your glass or dish and layer frozen raspberries in the bottom (this is important as they will ooze juice which will sit in the bottom), followed by a layer of white chocolate whisky cream, and then chocolate oat granola. Repeat this process one further time so that your last layer is the oat granola. We also added fresh raspberries and strawberries into the middle berry layer for a different texture.
Once you have made your layers, add one tsp of the white cacao chocolate whisky cream to the top and then sprinkle with cacao nibs (or grated chocolate) topped a raspberry. Keep chilled until you wish to serve.
