La Terra di Siena
This beautiful Tuscan recipe for Chocolate Raspberry Delight, comes from Chef Graziano in Montepulciano. The recipe includes Rosolio al Limone, a sweet liquor drink made with virgin rose petals, raspberries and dark chocolate, blended with chocolate for the perfect combination. Although this recipe takes a little bit of time and patience, simple ingredients come together for a delicious Tuscan dolce!!!
Ingredients
Raspberry Coulis
Cocoa Crust
Caramel Mousse
White Chocolate Mousse
Preparation
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For the raspberry coulis cook over low heat until the raspberry puree with lemon juice and sugar is reduced, then cool.
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Blend the hazelnuts, then add butter, sugar, and salt. Next, mix with cocoa powder and rice flour to create the Cocoa “Soil” Crust. Spread thinly on a baking sheet over parchment paper and bake at 320°F for 25 minutes. Let cool and crumble by hand.
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Melt the chocolates in a double boiler, and whip the cream. Add the soaked gelatin to the warm chocolate.
Slowly blend the room-temperature chocolate with the whipped cream to create the light and airy caramel and white chocolate mousse.
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Pour the coulis onto the plate, and place the cocoa mixture on top. Then, pipe dollops of mousse using a pastry bag, decorate with edible flowers and shaved chocolate curls, and serve!