Chocolate cream with glacé chestnuts and raspberries (crème de chocolat et marrons glacés aux framboises)

This Valrhona chocolate dessert with glacé chestnuts is out of this world. Served with raspberries, it's a perfect match! If you can’t get Valrhona chocolate, make sure you use a good quality chocolate with at least 70 per cent cocoa solids.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) milk
• 60 ml (¼ cup) pouring cream
• 100 g Valrhona cooking chocolate, finely chopped
• 60 g glacé chestnuts, cut in small pieces
• 2 tbsp raspberry jam
• 30 fresh raspberries
• icing sugar or cocoa, for dusting
• 4 whole glacé chestnuts, to serve

Chilling time 3 hours

Instructions

Place the milk and cream in a small saucepan and bring to a simmer. Place the chocolate in a heat-proof bowl, pour over the hot cream and whisk until smooth and well combined. Divide the mixture among 4 small shallow serving bowls or glasses. To each one, add 5 small pieces of glacé chestnuts, then refrigerate for at least 3 hours or until firm. 

Place the raspberry jam in a small plastic piping bag and pipe a little jam into the cavity of each raspberry. Dust the raspberries with icing sugar or cocoa. Place a glacé chestnut in the centre of each bowl, place the raspberries around the edge and serve immediately.  

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.