5 ounces Raspberry purée, seedless
6 ounces Semisweet chocolate, melted
10 ounces Heavy cream
1 ounce Granulated sugar
Raspberries, for garnish, as needed
Shortbread Tart Dough
(with hazelnut flour)(40 disks approx 1 3/4 in., are needed)
Chocolate decorations, as needed
Yield: 40 Cakelets
1. Warm the raspberry purée until it reaches 75°F (24°C). Stir it into the melted chocolate and set aside until completely cool. Whip the heavy cream and sugar to soft peaks. Fold the whipped cream into the chocolate raspberry mixture.
2. Pour the mixture into 1 3/4-inch (4.5 centimeter) silicone molds. Level the mousse with an offset spatula. Freeze until hard then unmold the mousses onto the prebaked shortbread disks.
3. Garnish with fresh raspberries and chocolate decorations.
4. Yield: 40 Petit Fours, 1 3/4 In.
Notes: Type: Fresh Petit Four
6 ounces Semisweet chocolate, melted
10 ounces Heavy cream
1 ounce Granulated sugar
Raspberries, for garnish, as needed
Shortbread Tart Dough
(with hazelnut flour)(40 disks approx 1 3/4 in., are needed)
Chocolate decorations, as needed
Yield: 40 Cakelets
1. Warm the raspberry purée until it reaches 75°F (24°C). Stir it into the melted chocolate and set aside until completely cool. Whip the heavy cream and sugar to soft peaks. Fold the whipped cream into the chocolate raspberry mixture.
2. Pour the mixture into 1 3/4-inch (4.5 centimeter) silicone molds. Level the mousse with an offset spatula. Freeze until hard then unmold the mousses onto the prebaked shortbread disks.
3. Garnish with fresh raspberries and chocolate decorations.
4. Yield: 40 Petit Fours, 1 3/4 In.
Notes: Type: Fresh Petit Four
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