Thomas Schnetzler, Lindt's maitre chocolatier, says this is a great dessert to share with your Valentine and, of course, the fresh raspberries give this creation the colour of love.

A Chiboust is a mousse-like pastry crème; and Tête-à-tête, an intimate 'head to head', representing the closeness between two people wanting to share everything together. Very fitting for Valentine's Day!'

Chocolate Chiboust with Fresh Raspberries

Serves one couple (2 portions)

Preparation time 20 minutes plus at least two hours setting time

You will need two heart-shaped moulds.

Ingredients

120ml milk

1 vanilla bean, scraped

30g caster sugar

10g cornflour

2 eggs, separated

120g Lindt Excellence 70% Cocoa, melted

1 punnet fresh raspberries

Garnish: chocolate flakes

(optional) gold leaf

Method

Plac e 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.

Tip: Lining the moulds with baking paper first will make the Chiboust easier to remove.

Assemble

Re lease 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.

Maitre Tip: Once the Chibouste mixture is ready you can create his and hers desserts by splitting the mixture into two and flavouring one half with rosewater and the other with a few drops of Angostura Bitters before filling the moulds.