Lindt master chocolatier Thomas Schnetzler has created this dessert to share with the one you love – even the raspberries give it the colour of love.


Serves 2

  • 120ml milk
    1 vanilla bean, scraped
    30g castor sugar
    10g corn flour
    2 eggs, separated
    120g Lindt Excellence 70%
    Cocoa, melted
    1 punnet fresh raspberries
    Garnish with chocolate flakes and (optional) gold leaf


Place milk, half the sugar and scraped vanilla bean into a medium saucepan. In a small bowl, put the egg yolks,
corn flour and two tablespoons of the milk mixture from the pan and mix until smooth, set aside. Place the saucepan with the milk onto the stove and bring to the boil on medium heat.

Once boiling, take off the heat, remove vanilla pod and mix approximately one third of the hot milk into the egg yolk mixture. Return the saucepan to the stove and, on low heat, stir with a whisk and cook to a thick custard. Set aside.

In the meantime start the meringue by mixing the remaining sugar into the egg whites and gently warm up to dissolve the sugar. You can do this over a water bath or on a low heat gas flame. Place egg whites in the bowl
of an electric mixer and with a whisk attachment whip to a stiff meringue.

Using a hand whisk, gently fold meringue into the hot custard base. Lastly, mix in the melted chocolate. Divide the mixture into well-greased heart-shaped moulds and place into the fridge to set for at least two hours.

To assemble:

Release the Chiboust from the moulds and place in the middle of a large serving plate. Top each dessert with fresh raspberries and add some chocolate décor and gold leaf for a truly momentous dessert.

Chef's Tips:

Lining the moulds with baking paper first will make the Chiboust easier to remove. Once the Chiboust mixture is ready you can create his and hers desserts by splitting the mixture into two and flavour one half with rosewater
and the other with a few drops of Angostura Bitters before filling the moulds.