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Chocolate Chiboust with Raspberries
Lindt Excellence 70% Cocoa
15-30 minutes

Valentine’s Day is a special day for people in love. This is a great dessert to share with that special someone and of course, the fresh raspberries give this creation the suitable colour of love. Tête-à-tête, an intimate ‘head to head’ represents the closeness between two people wanting to share everything together. Very fitting for Valentine’s Day wouldn’t you agree?

  • 120ml Milk
  • 1each Vanilla bean, scraped
  • 30g Caster sugar
  • 10g Corn flour
  • 2each Eggs, separated 
  • 120g Lindt Excellence 70% Cocoa, melted
  • 1 punnet raspberries
  • optional chocolate garnish, gold leaf


Milk, half the sugar and scraped vanilla bean into a medium saucepan.

Place egg yolks, corn flour and a couple of tablespoons of the milk mixture into a small bowl and mix until smooth.

Bring milk to the boil on medium heat.


Once boiling

Take off the heat, remove vanilla pod and mix approximately one third of the milk with the egg yolk mixture.

Return saucepan to the stove and on low heat, stirring with a whisk, 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 on electric mixer and with a whisk attachment whip to a stiff meringue.

Using a whisk, gently fold meringue into the hot custard base.

Lastly, mix in the melted chocolate.



Mixture into well grease heart molds and place in the fridge to set for at least two hours.

You may even want to line the mould with baking paper.



Expertly crafted from the finest cocoa beans, this full-bodied chocolate is masterfully balanced, boasting deep roasted cocoa flavours, which gives away to subtle fruit undertones.