Add raspberries and sugar to a bowl. Mix and let sit for 15 minutes. Then blitz to a puree in a blender.
To a pan, add milk and heavy cream and cook over a medium flame. Once it begins to simmer and bubbles begin to appear, lower the flame. Add the raspberry puree.
Add chocolate, rose essence, salt and red color to this mix. Stir well till the chocolate melts.
Serve immediately with whipped cream and raspberries on top.
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