This Valrhona chocolate dessert with glacé chestnuts is out of this world. Served with raspberries, it's a perfect match! If you can’t get Valrhona chocolate, make sure you use a good quality chocolate with at least 70 per cent cocoa solids.
- 60 ml (¼ cup) milk
- 60 ml (¼ cup) pouring cream
- 100 g Valrhona cooking chocolate, finely chopped
- 60 g glacé chestnuts, cut in small pieces
- 2 tbsp raspberry jam
- 30 fresh raspberries
- icing sugar or cocoa, for dusting
- 4 whole glacé chestnuts, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
Place the milk and cream in a small saucepan and bring to a simmer. Place the chocolate in a heat-proof bowl, pour over the hot cream and whisk until smooth and well combined. Divide the mixture among 4 small shallow serving bowls or glasses. To each one, add 5 small pieces of glacé chestnuts, then refrigerate for at least 3 hours or until firm.
Place the raspberry jam in a small plastic piping bag and pipe a little jam into the cavity of each raspberry. Dust the raspberries with icing sugar or cocoa. Place a glacé chestnut in the centre of each bowl, place the raspberries around the edge and serve immediately.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
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