Raspberry, Chocolate and Amaretti Layer
Lindt Excellence Dark Raspberry Intense Bar 100g
- 350 ml double cream
- 100 g Lindt Excellence Raspberry Intense Dark Chocolate, roughly chopped
- 14 amaretti biscuits
- 4 tbsp amaretto liqueur
- 2 tbsp icing sugar
- About 200 g fresh raspberries (see tip)
- 1 tsp gold leaf (optional)
- 6 squares of Lindt Excellence Raspberry Intense Dark Chocolate
Pour 100 ml of double cream into a medium saucepan and bring to a simmer.
Put the chopped chocolate into a heat-proof bowl and pour over the hot cream. Whisk until you have a melted chocolate ganache (it will be flecked with raspberry pieces). Leave to cool to room temperature.
Crush the arametti biscuits until similar to breadcrumbs (you can do this in a pestle and mortar or by pulsing in a food processor). Tip into a bowl and pour over the amaretto liqueur. Mix well with a teaspoon to coat.
In a separate bowl, whip the remaining 250 ml cream with the icing sugar to form stiff peaks - take care not to over whip.
Fold half into the chocolate ganache and mix until smooth. Spoon the chocolate ganache cream and plain whipped cream into separate piping bags fitted with plain nozzles and chill for 30 minutes.
Meanwhile chop 150 g of the raspberries (you may not need the remaining 50 g as the exact number will depend on the number of layers you have - any leftover can be served alongside).
Set out 6 small dessert glasses on a flat surface. Pipe a small amount of chocolate mousse into the base of each. Sprinkle with the blitzed biscuit crumbs and chopped raspberries. Pipe a layer of whipped cream, then sprinkle with more amaretti crumbs. Repeat until full - the exact number of layers (and the thickness of each) will depend on the shape of your glasses.
Top with amaretti crumbs and gold leaf (if using) and a square of Lindt Excellence Raspberry Intense Dark Chocolate. Serve with any remaining raspberries.
Write Your Own Review