INGREDIENTS :
14 oz (400 g) semisweet (dark) chocolate
1 1/4 cups (310 ml) heavy (double) cream
4 tablespoon sugar
14 oz (400 g) fresh raspberries
1 tablespoon coarsely chopped mint, to garnish
1/3 cup (50 g) confectioner`s (icing) sugar, to dust
PROCEDURE :
- Melt the chocolate in a double boiler over barely simmering water.
- Pour the melted chocolate over a large sheet of waxed paper and spread to a thickness of 1/8 inch (3 mm).
- Let stand until set
- Cut the sheet into 18 rectangles of equal size using a sharp knife dipped in boiling water.
- Beat the cream and sugar in a large bowl until stiff.
- Refrigerate until ready to use.
- Place a rectangle of chocolate on each serving dish.
- Top with a spoonful of cream and a few raspberries.
- Cover with another piece of chocolate, more cream and raspberries and finish with another layer of chocolate.
- Decorate with mint leaves and raspberries.
- Dust with the confectioner`s sugar.
Makes 6 servings
preparation 35 min + 2 hours to set
cooking 10 min
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