Ingredients
Instructions
- Start by making the raspberry chocolate ganache insert by heating raspberry puree to 50C
- Melt chocolate and create an emulsion by adding the warm puree in 3 parts while stirring
- Add butter at 40C and blend with an immersion blender
- Pour into insert mold and add frozen raspberries then freeze
- For the chocolate biscuit preheat oven to 170C
- Melt butter and chocolate together
- Mix egg honey and sugar then add almond powder sifted flour cocoa powder and baking powder
- Add cream and melted chocolate butter mixture
- Spread on silicone mat add raspberries and bake for 12 minutes
- For chocolate mousse soak gelatin in cold water
- Melt chocolate and heat milk separately
- Add squeezed gelatin to warm milk
- Make a ganache by adding milk mixture to chocolate in 3 parts
- Whip cream to soft peaks
- Fold ganache at 40C into whipped cream
- Assembly line mold with mousse add frozen insert more mousse sprinkle crispy pearls
- Top with chocolate biscuit and freeze
Source : https://empreintesucree.fr/buche-chocolat-framboise/
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