Raspberries and chocolate

Recipe: Raspberries and chocolate

Raspberry and chocolate recipe, here is a fairly simple recipe to make, by following this recipe you should not miss it and the heart of your chocolate fondant will be very soft, here the marriage of the century raspberries and chocolate. Each will keep its character, the acidity of the raspberries and the sweetness of the chocolate. Just by writing these lines I salivate it is no longer a union, it is a marriage. Some fondants had completely swallowed the raspberries, leaving no trace, surprising a soft fondant flavored with raspberries.

Recipe ingredients

Raspberries and chocolate recipe for 8 people:
150 g dark chocolate
8 squares of full-bodied dark chocolate
12 beautiful raspberries
3 eggs
100 g of brown sugar
60 g flour
150 g butter
2 strips of food paper

Instructions

Cut a strip of food paper 4 to 5 cm higher than the molds.
Unroll the cookie cutter to have the length, then cut the food paper
Break the chocolate into pieces.
Melt the chocolate in a saucepan in a double boiler.
Add the butter and let the mixture soften, then whisk so that the mixture is homogeneous.
Crack the eggs in a stainless steel bowl
Whisk them with the sugar until the mixture turns white.
Add all the flour while continuing to whisk.
Pour the mixture over the chocolate / butter mixture. Mix so that everything is homogeneous.
Let the chocolate cool down so that it is a little thick.
Cut out 4 circles of paper for the background.
Place the paper circles on a baking sheet.
Place the circles on the lids.
Wrap the strips of food paper inside the cookie cutter.
Pour the chocolate mixture into ¾ of the cookie cutter.
Place two squares of chocolate in the center.
Add 3 raspberries.
Finish filling the cookie cutters.
Bake in a hot oven at 200 ° C for 15 minutes.