Total Woman's Show Chocolate Recipes Using Cacao Barry Chocolate

Raspberry Chocolate Tart

You can make this up to 3 days ahead but I don’t recommend it, as it won’t last in the fridge that long! Serve it with berries of the summer for some colour. If people don’t want dessert tell them that’s okay you’ll keep it for yourself.

1-1/2 cups (375 mL) chocolate cookie crumbs

1/4 cup (50 mL) butter, melted

1 cup (250 mL) fresh raspberries

8 oz (250 g) chopped bittersweet chocolate

2 tbsp (25 mL) unsalted butter, softened

2 cups (500 mL) 35% whipping cream

2 tbsp (25 mL) Chambord liqueur or Frambroise

1 tbsp (15 mL) grated bittersweet chocolate

In bowl combine cookie crumbs and butter until moistened. Pat evenly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350 F (180C) oven for about 10 minutes or until firm. Let cool. Sprinkle with raspberries. Set aside.

Place chocolate and butter in heatproof bowl. In saucepan bring 1 cup (250 mL) of the cream to boil over medium heat. Immediately pour over chocolate and butter. Let stand for 1 minute. Add liqueur. Slowly whisk or stir chocolate until melted. Gently pour into tart shell to cover raspberries. Place in refrigerator for about 2 hours or until set.

In bowl, whip remaining cream. Attractively spread top with cream. Sprinkle with chocolate before serving.

Makes 8 to 10 servings.

Chocolate Mousse

Delicious light and rich chocolate flavoured mousse is easy to make and easier to eat!

1/3 cup (75 mL) granulated sugar

1/3 cup (75 mL) water

4 egg yolks

4 oz (125 g) Cacao Barry St. Domingue Dark Chocolate (70%)

2 tbsp (25 mL) unsalted butter

1 cup (250 mL) whipping cream

Bring sugar and water to boil and boil for 3 minutes.

Place egg yolks in bowl and slowly pour in sugar mixture while whisking until pale yellow and thickened.

In bowl, set over saucepan of hot (not boiling) water melt chocolate and butter. Whisk into egg mixture until well combined.

Whip cream and fold in one third of the cream into chocolate mixture. Fold in remaining cream until no streaks remain. Spoon into 6 serving dishes and refrigerate for at least 2 hours.

Makes 6 servings.


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