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!!!
- 6 1/2 tablespoons raspberry puree
- 1 1/2 tablespoon granulated sugar
- 1 lemon
- 3/4 cups Unsweetened Cocoa powder
- 2/3 cups Rice flour
- 1/3 cup Hazelnuts
- 3 1/2 tablespoons Butter
- Salt, to tast
- 1/2 cup Sugar
- 6 3/4 tablespoons Heavy cream
- 6 1/2 tablespoons Caramel chocolate
- 1/2 tablespoon Gelatin
- 6 3/4 tablespoons Heavy cream
- 6 1/2 tablespoons White chocolate
- 1/4 tablespoon Gelatin
- Edible flowers for decorating
For the raspberry coulis cook over low heat until the raspberry puree with lemon juice and sugar is reduced, then cool.
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.
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.
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!