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Creamy Cocoa Spread

Creamy Cocoa Spread

Course Dessert


  • 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


  • 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.
  • Smear a generous amount of creamy cocoa spread over each slice of brioche and top with berries before serving.
  • Dust tops with a little cocoa powder if preferred.


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