Chocolate baskets with berry cream and candy spoons with beautiful inscriptions and wishes are an excellent dessert for a romantic meeting.
It is necessary
- - 200 g of dark chocolate;
- - 5 tablespoons of sugar;
- - 200 g of white chocolate (porous);
- - 150 g raspberries (can be frozen);
- - 450 g strawberries (can be frozen),
- - 25 g of gelatin (instant);
- - 2 tablespoons of condensed milk;
- - a pastry bag (bags with a Zip-Lock lock (grippers);
Instructions
Step 1
Prepare chocolate baskets. Melt 35 g of white chocolate in a water bath and use a wooden skewer to apply hearts to the inside of silicone muffin tins, or foil tins can also be used. First, make the hearts on one side of the molds. Let them harden a little, then, putting the molds "on the side", then apply hearts all over. Put them in the refrigerator for 15 minutes or in the freezer for 5 minutes.
Step 2
Melt 150 g of dark chocolate in a water bath and apply the cooled but still liquid chocolate in several steps onto the white chocolate hearts and the walls of the mold. The chocolate walls should not be very thin. Place in the freezer for 5 minutes or in the refrigerator for 20 minutes.
Step 3
Make white chocolate and raspberry cream. Defrost raspberries, rub through a sieve and simmer on the fire until 3 tablespoons of berry puree remain. Add condensed milk and stir. Put the white chocolate (130 g), chopped into pieces and stir until the lumps disappear. Place the cream in the refrigerator for at least 4 hours to cool.
Step 4
Prepare teaspoons and use a pastry syringe to fill them with white chocolate raspberry cream. Place in the freezer for 10 minutes.
Step 5
Apply dark chocolate evenly on top of the chilled chocolate raspberry cream in teaspoons. To do this, melt the dark chocolate (50 g) in a water bath, fill a small pastry bag with cooled chocolate and spread it on top of the chocolate-raspberry cream. Chill in the freezer for 5 minutes.
Step 6
Take out the spoons from the fridge and make romantic inscriptions and drawings on dark chocolate with white chocolate. You must first melt white chocolate (35 g) in a water bath and place in a pastry bag.
Step 7
Make strawberry cream. Defrost strawberries, pass through a sieve. Mix with sugar and diluted gelatin. Stir until the gelatin is completely dissolved. Cool to room temperature and beat with a mixer until a loose mass is formed, within 7-8 minutes.
Step 8
Take the baskets out of the refrigerator and carefully peel them free from silicone molds or foil. With the help of a cooking syringe, displace one teaspoon of chocolate raspberry cream at the bottom of the chocolate baskets.
Step 9
Place a few raspberries on top of the chocolate raspberry cream. Top with strawberry cream. Then - again chocolate-raspberry cream. It should be borne in mind that strawberry cream hardens rather quickly, so you need to work with it quickly.
