Chocolate dome, praline mousse and raspberry melting heart

Melting hearts

• 

  Step 1

  Heat the raspberries and sugar in a saucepan.
  Bring to the boil and cook for 8 minutes.

• 

  Step 2

  Mash all the ingredients together, then strain through a fine sieve to remove only the coulis.

• 

  Step 3

  Place in the "mini half sphere" moulds and place in the freezer.

Soft cake

• 

  Step 4

  Break the egg into a bowl.

• 

  Step 5

  Add milk.

• 

  Step 6

  Add the vanilla sugar.
  (Here we used vanilla sugar with cane sugar, hence the darker color, but white sugar has no effect on the recipe).

• 

  Step 7

  Finally, add the flour, cocoa, hazelnut powder and melted butter.

• 

  Step 8

  Mix well to obtain a smooth, homogeneous paste.

• 

  Step 9

  Place the dough in a frame (10 cm x 18 cm) on the silicone baking mat.
  Bake for 10 minutes at 180 degrees Celsius.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 10 min
• 

  Step 10

  Remove the dough from the oven and leave to cool.
  Once the dough has cooled, cut out two circles (7 cm in diameter) using a cookie cutter and set aside.

  (NB: The circles should be slightly smaller in diameter than the half-spheres, so that they fit correctly into the molds).

Domes

• 

  Step 11

  Melt the chocolate in a bain-marie.

• 

  Step 12

  Brush chocolate into two half-sphere moulds.
  (Save a small amount of chocolate for the final step).
  Set aside in a cool place.

• 

  Step 13

  Whisk the cream in a bowl.

• 

  Step 14

  The cream should be firm.
  Set aside for later use.

• 

  Step 15

  Place a generous tablespoon of praline in another bowl.

• 

  Step 16

  Add the mascarpone and mix.

• 

  Step 17

  Gradually add the whipped cream.

• 

  Step 18

  Whisk well to obtain a homogeneous mixture.

• 

  Step 19

  Remove the chocolate half-spheres.
  Fill them a quarter full with praline mousse and place the coulis ice cubes on top.

• 

  Step 20

  Cover with mousse, leaving a small space for the cookie.
  The coulis ice cubes should be in the middle of the shells.

• 

  Step 21

  Finally, place the cookie discs on the mousse.
  They should not protrude from the moulds.
  Place in the freezer for at least 2 hours.

• 

  Step 22

  Once frozen, remove the domes from the moulds.
  Spoon a little of the remaining melted chocolate around the edge of the domes, and place the praline on top.

  Leave to defrost for a good 3 hours before serving.