Friday it is and Andrew from Spittoon Extra announced Sugar High Friday #17. For the event, I had a desire to make something simple, clean and milky! And since I am a major chocolate fan, I had to find something to satisfy both the event and me! But more importantly me!
When it comes to chocolate, I am usually not going for white. A nice rich dark is what attracts my papilles (my dictionary says gustatory papilla, is that right you English speakers??) When I browsed through Trish Deseine’s Je veux du chocolat, I just could not help but want to try everything. Ok, but back to square 1, it had to find a recipe with ingredients wearing white, those looking milky and creamy. I browsed through the pages, “yes maybe that, or what about this one, ah la prochaine fois (next time), next page” and then I suddenly stopped. Yes yes, I had found my little baby showing its beauty with pride, all attired in white chocolate with its matching creamy mousse!
The photo and simplicity of the dessert I saw then just got me. I had a plan and my mission was started. I had to get quality white chocolate, good cream, fresh raspberries, and Le tour serait joué! A very easy dessert, yet purely satisfying.
- 200 g + 100 g white chocolate (I used Valrhona)
- 10 cl heavy cream to make chantilly
- 400 g fresh raspberries
- 2 to 5 tbsp confectioner sugar
- Wild Australian Wattle seeds (which is my personal addition, not in the original recipe. They are a little treasure given to me by my friend Kim! Thanks Kim, I love those seeds! They can be bought online at Zingerman’s.
Note on wattle seeds:
Seeds of a variety of acaria collected by Aboriginal people West of the Great Divide, roasted and ground to amplify their natural nutty flavor. Great with chocolate and nuts.
- Melt 200 g chocolate using the bain-marie method.
- Pour the chocolate on top of a silicone sheet, make it even with the help of a cookie cutter, and let cool until cold (I placed in the fridge to speed up the process a bit).
- When you reach this stage, cut 12 small rectangular pieces.
- Whip the cream into chantilly and add the remaining melted white chocolate.
- Add the wattle seeds (optional).
- Take a small plate where you place a white chocolate rectangular.
- Top over with the white chocolate cream (use a decoration bag).
- Place another chocolate rectangular over and press gently.
- Place some cream, a few raspberries and some cream over. The cream serves as “glue” for the dessert to stay in place.
- Place the last rectangular on top, pressing gently again.
- Decorate with confectioner sugar.
Note: I made individual portions, about 1.5 inch by 4 inches.
As much as I am not a white chocolate eater, I really enjoyed this simple dessert.
Adapted from Trish Desseine’s Je veux du chocolat