Dessert
Chocolate cream made with Grapeseed oil, with raspberries.
4
people
20 minutes
(cooking time)
30 minutes
(total time)
Difficulty
easy
Ingredients
RASPBERRIES | 300 G |
SUGAR | 150 G |
LEMON | HALF |
DARK CHOCOLATE | 200 G |
hazelnut paste | 150 G |
cocoa powder | 20 G |
GRAPESEED OIL | 85 G |
Instructions
Make the raspberry jam. Wash the raspberries and put them in a small saucepan with the sugar and the juice of the half lemon. Leave to cook for about 15 minutes, simmering slowly and stirring occasionally. To check that the consistency is right, pour a teaspoon of jam onto a cold plate; if it sticks without running, it is ready. Switch off and leave to cool until just warm.
In the meantime, melt the chocolate by the bain-marie method, stirring often. Add the hazelnut paste and blend with a hand whisk. Place the cocoa powder in a bowl and dribble in the oil, mixing with a whisk. Add this mixture to the melted chocolate to make a smooth cream. Warm the cream, continuing to stir, to a temperature of about 23°.
Pour alternate layers of the chocolate cream and the jam into the sterilised jars. Store in the refrigerator.
In the meantime, melt the chocolate by the bain-marie method, stirring often. Add the hazelnut paste and blend with a hand whisk. Place the cocoa powder in a bowl and dribble in the oil, mixing with a whisk. Add this mixture to the melted chocolate to make a smooth cream. Warm the cream, continuing to stir, to a temperature of about 23°.
Pour alternate layers of the chocolate cream and the jam into the sterilised jars. Store in the refrigerator.
