Finally the calendar says that it is spring, and here in Denmark the sun is shining and there is love in the air ❤

This upcoming weekend me and a friend are going to this years chocolate festival. It is going to be spectacular and I look forward to see chocolate demonstrations, talk to professionals and last, but not least, to taste a range of the worlds best chocolates.

As a warm-up for this event, I am going to make some chocolate desserts which I will share with my one and only true love (and some of our friends too :-)). Some of the recipes will be inspires or copied from Maja, while others will be from my own dessert index.

Todays entry is inspired by Maja’s petit fours with passionfruit. I had no passion fruits in the kitchen, so I decided to improvise a bit by changing the measures and using frozen raspberries instead of passion fruits.

Serve with a good cup of coffee or with a ball of good vanilla ice cream for dessert.

Hope that you will love them as much as I do 🙂

 

Ingredients (4 servings)

1/3 cup good milk chocolate (I prefer Amedei Toscano Brown)

1/3 cup hazelnuts, roasted

1/3 cup good white chocolate (I prefer Amedei Toscano White)

1/3 cup cream

1/2 cup raspberries, frozen

 

Begin by melting the milk chocolate in a heat proof bowl over a pan of simmering water. While melting, blend the roasted hazelnut into a hazelnut flour.

Set aside the melted chocolate until it reached approximately 90F, then add the blended nuts and mix well. Divide the chocolate mixture into 4 small tart molds and shape using your fingers. Fridge while making the ganache.

Chop the white chocolate finely and add to a heat proof bowl. In a saucepan mix together frozen raspberries and cream. Heat slowly until the raspberries are thawed, then turn up the heat until the cream begins to bubble. Whisk to release the raspberry juice into the cream. When the cream has a beautiful and even color, pour through a strainer over the chopped white chocolate.

Let rest for about 30 seconds before stirring to combine the raspberry cream and the chocolate into a creamy ganache. Set a side for 5-10 minutes.

Get the chocolate tarts out of the fridge and remove from the molds. This is done by giving the mold a little push in the bottom.

Fill the chocolate tarts with the raspberry ganache and fridge for at least an hour. For the best result, let rest at room temperature for 15-20 minutes before serving.

Bon Appétit!

Ingredients (4 servings)

0.8 dl good milk chocolate (I prefer Amedei Toscano Brown)

0.8 dl hazelnuts, roasted

0.8 dl good white chocolate (I prefer Amedei Toscano White)

0.8 dl cream

1.25 dl raspberries, frozen