Chocolate Fantasia Recipe
Chocolate truffle pate, dark chocolate sea salt mousse, fresh raspberry, chocolate cookie crumble
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Ingredients
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Chocolate Fantasia Ingredients
Method
Preparation Steps
- 1
Make the Chocolate Truffle Pate
Melt 200g of dark chocolate and unsalted butter together in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and allow to cool slightly. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture, then stir in powdered sugar and vanilla extract. Pour into a container and refrigerate until firm, about 2 hours.
- 2
Prepare the Dark Chocolate Mousse
Melt the remaining 100g of dark chocolate in the same manner as above. In a separate bowl, whip the remaining heavy cream until soft peaks form. Once the chocolate is melted and slightly cooled, fold in the whipped cream gently until fully combined. Add sea salt to taste. Chill the mousse for at least 30 minutes.
- 3
Make the Chocolate Cookie Crumble
Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling over them with a rolling pin. Set aside.
- 4
Assemble the Dessert
In serving glasses or bowls, layer the chocolate truffle pate at the bottom, followed by the dark chocolate mousse on top. Add a layer of crushed chocolate cookies and top with fresh raspberries. Repeat layers if desired. Finish with a sprinkle of sea salt on top.
