Melt 200g of Lindt 70% cooking chocolate and 50g of Lindt 85% cooking chocolate in the Microwave (on lower temperature so you don’t burn it). At the same time, heat 250 ml of cream. Put the cream over the chocolate and whip it with a mixer.

Put raspberries on the bottom of glasses and top with the Ganache you made. Cool in the fridge for one hour

p.s.

The quality of chocolate is essential. Don’t save money on it!