Chocolate Mint Stacks With White Chocolate And Raspberries - cooking recipe

Ingredients

1/2 cup heavy cream, whipped
1 oz white chocolate, melted
16 None raspberries
24 None after-dinner chocolate mints
None None powdered sugar, for dusting
None None fresh mint leaves, for decoration

Preparation

Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.