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Small Chocolate Raspberry Jam

A delightful jam that combines the rich notes of chocolate with the tartness of fresh raspberries, perfect for spreading or as a decadent dessert topping.
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Prep Time 1 hour
Cook Time 9 minutes
Total Time 4 hours
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 2 pieces eggs Ensure at room temperature for optimal mixing.
  • 50 g sugar
  • 30 g flour Sift to ensure a light texture.
  • 15 g cocoa powder Sifted.
  • 1 pinch salt
Crunchy Layer
  • 40 g milk chocolate Melted.
  • 30 g praline
  • 30 g split lace pancakes Crushed.
Chocolate Mousse
  • 180 g dark chocolate (65%) Melted.
  • 200 ml whole liquid cream Very cold.
  • 1.5 sheets gelatin Soaked in cold water.
  • 100 g dark chocolate Chopped for icing.
Icing
  • 60 ml liquid cream For the icing.
  • 10 g butter
Decoration
  • Fresh pieces raspberries For topping.
  • Edible pieces gold leaf For garnish.
  • Neutral as needed napping For finishing touch.

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. Beat the eggs and sugar until foamy.
  3. Add sifted flour, cocoa powder, and salt; mix gently.
  4. Spread the mixture into a rectangle about 1 cm thick and bake for 9 minutes.
  5. Let cool and cut into 10 x 3 cm rectangles.
Crunchy Layer
  1. Melt the milk chocolate and combine with praline and crushed lace pancakes.
  2. Spread the mixture on each biscuit and cool for 20 minutes.
Chocolate Mousse
  1. Soak gelatin sheets in cold water.
  2. Melt dark chocolate and heat 40 ml of cream to dissolve gelatin.
  3. Combine the melted mixture with chocolate and fold in whipped cream until soft peaks form.
Assembly
  1. Place biscuits into molds and pour chocolate mousse over them.
  2. Freeze for a minimum of 4 hours.
Icing and Decoration
  1. Bring liquid cream to a gentle boil, pour over chopped dark chocolate, add butter, and mix.
  2. Cool to 35 degrees Celsius before removing cakes from molds and icing them.
  3. Decorate with fresh raspberries and edible gold leaf.
  4. Thaw the cakes in the fridge for 3 hours before serving.

Notes

Store in an airtight container in the refrigerator for up to two weeks. Sift dry ingredients for a lighter biscuit texture. Use high-quality chocolate for best results.