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Raspberry and White Chocolate Pudding

The Laughing Cow offsets the white chocolate and combines to make a nostalgic treat inspired by fond childhood flavours. The Laughing Cow provides an incredibly smooth texture to form the base of this delicious dessert.

Makes 9



  • 200 g raspberries (reserving a few for decoration)
  • 3 leaves of basil
  • 2 tbsp icing sugar
  • 250 g white chocolate
  • 200 g of The Laughing Cow Original 
  • Pinch of salt
  • 200 mls double cream
  • 100 g shortbread, crushed


  1. Put the raspberries, basil and icing sugar in a bowl and break apart slightly with a fork.
  2. Leave to infuse in a warm place for 30 minutes and then remove the basil.
  3. Melt the chocolate in a metal bowl over a pan of hot water, taking care not to spill any of the water into the chocolate.
  4. When the chocolate has melted, remove from the heat and leave to cool slightly.
  5. Once cooled whisk in The Laughing Cow Original, add the salt and set aside.
  6. Whisk the cream in a separate bowl until it forms soft peaks.
  7. Fold the cream gently into the chocolate mixture, place into a piping bag and chill until needed.
  8. To serve, divide the crushed raspberries between 6 serving bowls.
  9. Pipe the chocolate and cream mixture on top of the raspberries, sprinkle with shortbread crumbs and decorate with fresh raspberries.