Death by Chocolate with Raspberry Splash
Ingredients:
15 Oz. (450 g) Best Quality Bittersweet Chocolate (Valrhona or Callebaut work well)
1 Cup (250 ml) Heavy Cream
4 Tbsp. (60 ml) Butter
4 Egg Yolks
Cup (125 ml) Icing Sugar
6 Tbsp. (90 ml) Cointreau or Grand Marnier
Cocoa for dusting
Line a 9″ by 3″ (23 by 8 cm) loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler with the cream and butter. Melt over medium heat, stirring until the mixture is completely smooth.
Remove from heat and let cool for one minute, while continuing to stir. Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking continuously.
Add the Cointreau, and when it is smooth, pour the mixture in the prepared pan. Chill overnight. Unmold, remove paper and dust the top with cocoa powder.
To serve, use a hot, wet knife and slice into 16 servings.
Raspberry Splash:
10 Oz. (300 g or 300 ml) (depending on whether this is dry or liquid weight) Frozen Raspberries
3 Tbsp. (45 ml) Berry Sugar
1 Tsp. (5 ml) Lemon Juice
Puree raspberries, sugar and lemon juice in a food processor. Pass the sauce through a sieve to remove the raspberry seeds.
Splash a large spoonful of sauce on each plate and place a slice of Death by Chocolate on top.
Serves 16.
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