Paved Chocolate Raspberry

For 8 people

  • 250 gr. dark chocolate-bodied
  • 175 gr. butter softened
  • 100 gr. raspberry
  • 4 eggs
  • 2 tsp. tablespoon raspberry liqueur
  • 1 tsp. tablespoons almond powder
  • Some sommitées fresh mint

 

20 min. + 24 h. rest
10 mn.
sans

 


 

 

  1. In a saucepan, break the chocolate and let it melt in a bain-marie.
    When the chocolate has melted remove the pan from water bath and slowly add the soft butter, cut into pieces.
    Add an egg yolks, powdered almonds and liqueur.
     
  2. In a bowl up the white snow farm, incorporate them gently with chocolate cream (lifting from the bottom up with a wooden spoon)
    Then pour it into a mold lined with cake and food film makes in the refrigerator for 24 h.
     
  3. Turn out gently Then the streets by removing the film.
    Decorate with raspberries and fresh mint sommitées, then sprinkle lightly with sugar. Serve immediately.