This is a pretty decadent dish - Moroccan raspberries soused in some Gordon's gin, and Crème de Framboise syrup (it is a raspberry flavoured liqueur made near Dijon in Burgundy - "Lejay-Lagoute" brand). I kept the soused fruit in the fridge for three or four days before serving.
I chopped up some dark fruit and nut chocolate and added it to the serving dish, followed by the soused fruit and juices. Then I added two dessert spoonfuls of a Greek style yoghurt, and gave the contents of the dish a couple of gentle stirs.
Fabulous! Plain dark chocolate will do just as well for this dish, but I prefer my chocolate to be leavened with fruit and nut (hazelnut and raisins).
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