chocolate molleaux with textures of raspberries

Chocolate Molleaux with textures of Raspberries

Chocolate Molleaux with textures of Raspberries Recipe

Chocolate Molleaux is melting chocolate fondant. Very easy to make and a perfect dessert for any party because you can make it ahead of time.You can make the mixture, fill the molds and keep in the fridge for 3 days. Bake it jus before serving. Or you can freeze the mixture for upto 1 month. Baking time would be 10-12 minutes almost for frozen ones.

Raspberry textures is different style of raspberry recipes like sorbet, jelly, coulis and fresh raspberries.

Melting Chocolate Fondant Recipe

Ingredients

  • Dark Chocolate  50 g
  • Unsalted butter  50 g
  • Whole egg  1
  • Egg yolk  1
  • Caster sugar  20 g
  • Plain flour  10 g

Directions

  1. In a bain-marie over a pan of simmering water,melt the chocolate and butter.
  2. In a separate bowl, whisk the egg and yolk with caster sugar until sabayon stage.
  3. Whisk in the chocolate and butter mix then the flour until a smooth batter.
  4. Line metal rings with melted butter and cocoa powder.
  5. Place on a square of grease proof paper.
  6. Pour the batter into the rings filling only 3/4 full.
  7. Allow to set in the fridge for more than 30 minutes.
  8. Cook at 180 C for 7 minutes exactly. Remove from the oven and allow to rest for 1 minute.
  9. Using a small knife,run around the edge of the fondant to remove from ring.
  10. Serve immediately.

Raspberry Sorbet Recipe

Ingredients

  • Frozen Raspberries defrosted  500 g
  • Water  500 g
  • Caster sugar 200 g
  • Sorbet Stabilizer  50 g
  • Citric Acid  5 g

Directions

  1. Place all ingredients into a blender and blend until smooth.
  2. Strain through a fine chinois and then churn in an ice-cream machine.
  3. Note: 1 kg fruit+water=50 g sorbet stabilizer 

Raspberry Jelly Recipe

Ingredients

  • Raspberry water from frozen raspberries  400 ml
  • Gelatin leaves    4
  • Icing sugar as required

Directions

  1. Add icing sugar to raspberries water. Taste and add until you get a nice flavour. Not too sweet.
  2. Soak the gelatin sheets in cold water.
  3. Heat the raspberry water ,do not give it a full boil.
  4. Turn off the heat, add in gelatin sheets.
  5. Mix lightly. Sieve.
  6. Pour into bowl and let it set.

Raspberry Coulis or Puree Recipe

Ingredients

  • Raspberry  100 g
  • Sugar  50 g or as required

Directions

  1. Blend fruit and sugar.
  2. Sieve.
  3. Fill into a squeeze bottle. 

Picture Directions,

Melting Chocolate Fondant

  • Facebook
  • Pinterest
Grease the molds and dust with coco powder.
  • Facebook
  • Pinterest
Melt chocolate and butter.
  • Facebook
  • Pinterest
Beat sugar, egg and yolk until double in size.
  • Facebook
  • Pinterest
Add in melted chocolate and butter into egg mixture. Fold lightly.
  • Facebook
  • Pinterest
Sieve flour on it. Fold lightly until mix.
  • Facebook
  • Pinterest
Fill the molds 3/4th and let them set in fridge for more than 30 minutes.
  • Facebook
  • Pinterest
Bake at 180 C for 7 minutes. Let them sit for 1 minute then take out.

Raspberry Sorbet

  • Facebook
  • Pinterest
Place all ingredients into a blender and blend until smooth.
Strain through a fine chinois and then churn in an ice-cream machine.

Raspberry Jelly

  • Facebook
  • Pinterest
Heat raspberry juice with sugar.
  • Facebook
  • Pinterest
Add in soaked gelatin and mix.
  • Facebook
  • Pinterest
Sieve
  • Facebook
  • Pinterest
Fill the molds and let it set.

Plating:

  • Facebook
  • Pinterest
Drop raspberry coulis on plate, spread some fresh raspberries and jelly and mint leaves, place raspberry sorbet then freshly baked chocolate molleaux.
  • Facebook
  • Pinterest
Or you can arrange all elements like this.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*