Brownie 10 pax
Make a sabayon with the eggs and sugar, Melt the 144g chocolate and the butter together, Fold this into the sabayon, Fold in the flour & coco Powder, Lastly fold in the chopped chocolate & nuts. Spread evenly using a frame. Bake at 160c.
Chocolate raspberry mousse 10 pax
Melt the chocolate, Make a pate’ bombe with the eggs and sugar, heat the puree add the gelatine to the puree, Fold the chocolate into the pate bombe, fold in the puree, fold in the cream last. Fold through crunchy pearls, pipe into moulds with insert
Raspberry insert 10 pax
Blend the puree and sugar, add the fresh raspberries quarters and pipe into quenelle insert mould & freeze.
Red spray chocolate 10 pax
Red spray lightly to finish on top of dark spray
Garnish
Silver leaf