Chocolate baskets with Frosted Fruits.


Makes 10 baskets.


½ Lb white chocolate

½ Lb Belgian plain chocolate

½ Lb Mascarpone Cheese

½ Lb Greek plain yoghurt

2 Tbsp icing sugar

1 Tbsp Brandy

Seasonal fruits

Caster Sugar



NOTE: Make baskets a good 12 hours in advance of serving.


To make baskets:

Find suitable cups, glasses, moulds, etc. Cut squares of greaseproof paper big enough to line the vessels chosen as moulds. Press the greaseproof paper into the moulds and crease tightly to form a paper “bowl”.

Melt the white chocolate in a bowl over a pan of hot (not boiling) water.

Using a large pastry brush, brush melted chocolate inside the greaseproof paper mould. Make it quite thick, otherwise the baskets will be too fragile to peel the paper off.

Place the baskets, still inside the vessels for support, in the fridge (or freezer if you are in a hurry) for about 1 hour (less if in the freezer).

Melt the plain chocolate in a bowl over hot (not boiling) water.

Take the white chocolate baskets out of the fridge (freezer) and brush a thick layer of melted plain chocolate inside the baskets.

Return the baskets to the fridge or freezer and leave for about 8 hours (less in the freezer).


To make filling:

1)Mix the Mascarpone and Greek yoghurt together well. Add the brandy and beat in well, until there are no signs of separation. Add the icing sugar and beat well, to make a smooth, thickened, mixture. (if the consistency is too slack add more icing sugar)

2)Wash the fruits and shake dry (they need to be slightly damp to make the frosting). Lay the fruits out in a single layer on a plate or baking tray. Sprinkle caster sugar thinly over them. Leave for at least 20 minutes, a couple of hours if possible.


To assemble your desserts (do this only JUST before serving):

Remove the greaseproof paper from the chocolate baskets (this requires a little care and patience and is much easier if done immediately upon removal from the fridge (freezer) – whilst the chocolate is at its hardest).

Spoon Mascarpone mixture into the baskets until about ¾ full.

Add a generous covering of frosted fruits on top of the mascarpone mixture.

Decorate by adding further frosted fruits on the plate around the baskets.

If the fruits were very juicy (or too wet) the frosting may not be very visible, in which case you can add a sprinkling more caster sugar at this stage.


Serve at once.

The assembled desserts DO NOT KEEP, however the chocolate baskets keep almost indefinitely and the mascarpone mixture will keep for 3 or 4 days in a fridge.