Creamy Cocoa Spread

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 200 ml Tribehou Crème Fraîche
  • 3 tbsp Valrhona Cocoa Powder, plus extra for dusting
  • 3 tbsp La Perruche Cassonade
  • 8 Sliced Brioche, allow 2 slices per person
  • Mixed Berries, we used raspberries & kiwi berries

Method

  1. Combine the crème fraîche, cocoa powder and raw sugar in a small bowl, mix until all the ingredients are combined and the mixture is smooth.
  2. Smear a generous amount of creamy cocoa spread over each slice of brioche and top with berries before serving.
  3. Dust tops with a little cocoa powder if preferred.

Buy the Ingredients