ingredients- 

• 300g dark chocolate, chopped
• 6 egg yolks (see note)
• 1/2 cup caster sugar
• 500ml thickened cream, whipped
• 200g frozen raspberries

preparation- 

1. Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Heat, stirring occasionally with a metal spoon, for 4 to 5 minutes or until chocolate is melted and smooth. Remove from heat. Cool slightly.

2. Meanwhile, place yolks and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until thick and creamy. Slowly beat in chocolate until combined.

3. Fold cream into chocolate mixture. Spoon half the mixture into eight 3/4 cup-capacity glasses or ramekins. Top with raspberries. Spoon over remaining mixture. Cover. Refrigerate for 1 hour or until chilled. Serve.

ingredients- 

1 large tomato, diced 
3 tablespoons finely-chopped onion
1/2 chile finely chopped
2 tablespoons fresh-squeezed lime juice
1 ripe avocado, peeled and seeded 
1/4 cup firmly-packed chopped fresh cilantro leaves
Salt to taste 
Coarsely-ground pepper to taste

preparation- 

In a large bowl, combine tomato, onion, chile pepper, and lime juice; set aside.

Dice the avocado and add to the tomato mixture; gently stir together

Add cilantro, salt, and pepper to the tomato/avocado mixture; stir until blended.

tips- 

do not add olive oil or butter, or any other fat based food. these do add a good flavour, but if you are trying to cut down i recommend not adding these, as the dip will taste just as good without it