Chocolate lovers rejoice in this gourmet treat!
Prep time: 40 minutes Total time: 40 minutes plus chilling time.
- 8 ounces bittersweet or semisweet chocolate, chopped
- Cover the bottom of a cookie sheet or jelly roll pan with foil, tucking ends under, making sure foil is tight.
- Mark 15 x 9-inch rectangle on foil. In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to touch water) stirring until smooth, approximately 5-7 minutes.
- Pour onto foil and spread quickly and evenly to the same thickness to cover rectangle; a pastry chef’s knife works best.
- Chill in refrigerator until set but not hard, about 7 minutes.
- With a sharp knife, cut chocolate rectangle lengthwise into three equal strips, each about three inches wide.
- Cut each strip into six equal pieces, each about two and one-half inches wide.
- Chill one hour. (Can be made one week ahead. Cover; keep refrigerated).
|Raspberry Mascarpone Cream
- 1 – 8 ounce container mascarpone cheese* or 8 ounce package cream cheese (room temp)
- ¼ cup sugar
- 2 Tablespoons Framboise (or other raspberry liqueur)
- 1 cup chilled heavy whipping cream
- Beat mascarpone cheese, sugar and Framboise together in a medium bowl with an electric mixer.
- Add half the cream and beat until soft peaks form.
- Add the rest of the cream and beat until thick and stiff.
- Cover and chill for one hour.
|Red Raspberry Puree
- 2 cups whole frozen raspberries (about 8 ounces) thawed
- 2 Tablespoons Framboise (or other raspberry liqueur), may add more to taste
- 3 Tablespoons sugar
- 1 Tablespoon cornstarch
- Place thawed raspberries in food processor or blender.
- Strain through a fine sieve to remove seeds and place in small saucepan.
- Stir sugar and cornstarch together and add to puree, along with the Framboise.
- Heat, stirring until thickened and glossy. Refrigerate until ready to use.
- If puree is too cold it may be too thick to create decorative hearts—microwave for 30-40 seconds before use.
- Place one chocolate square on each of the six plates.
- Spread with three tablespoons of the raspberry mascarpone cream mixture.
- Use a toothpick to dot edges of mascarpone cream with the raspberry puree.
- Draw the toothpick through the center of each dot to slightly below center, to create a heart shape.
- Top with another chocolate piece, spread mascarpone over, repeat with raspberry puree dots/hearts.
- class=”recipeInstructions”>Top with last chocolate piece and finish with a dollop of mascarpone cream and garnish with fresh raspberries and/or puree and shaved chocolate.
- May be plated with a pool of additional raspberry puree.