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Small Chocolate Raspberry Jam

Experience the luxurious blend of chocolate and raspberry in this velvety jam that enhances your dishes and desserts alike.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French, Global
Calories: 250
Ingredients Method Notes

Ingredients
  

For the biscuit
  • 2 eggs
  • 50 g sugar
  • 30 g flour sifted
  • 15 g cocoa powder sifted
  • 1 pinch salt
For the crunchy layer
  • 40 g milk chocolate melted
  • 30 g praline
  • 30 g split lace pancakes crushed
For the chocolate mousse
  • 180 g dark chocolate (65%) melted
  • 200 ml whole liquid cream very cold
  • 1.5 sheets gelatin soaked in cold water
For the icing
  • 100 g dark chocolate chopped
  • 60 ml liquid cream for icing
  • 10 g butter
For decoration
  • Fresh raspberries for serving
  • Edible gold leaf for garnish
  • Neutral napping for finishing

Method
 

Preparation of Biscuit
  1. Preheat the oven to 180 degrees Celsius.
  2. Beat the eggs and sugar until foamy.
  3. Add sifted flour, cocoa powder, and salt.
  4. Spread in a rectangle about 1 cm thick and bake for 9 minutes.
  5. Let cool and cut into 10 x 3 cm rectangles.
Preparation of Crunchy Layer
  1. Melt the milk chocolate and mix it with praline and crushed lace pancakes.
  2. Spread a thin layer on each biscuit and let cool for 20 minutes.
Preparation of Chocolate Mousse
  1. Soak the gelatin in cold water.
  2. Melt the dark chocolate.
  3. Heat 40 ml of cream and dissolve the gelatin in it, then combine with the melted chocolate.
  4. Whip the remaining cream until soft peaks form and fold into the chocolate mixture.
Assembly
  1. Place the biscuits in 10 x 3 cm molds and pour the chocolate mousse over them.
  2. Freeze for a minimum of 4 hours.
Preparation of Icing
  1. Bring the liquid cream to a boil and pour over chopped dark chocolate.
  2. Stir in the butter and cool to 35 degrees Celsius.
Final Assembly and Serving
  1. Remove the cakes from the molds and place on a grill.
  2. Pour the icing to fully cover the tops and let set for 5 minutes.
  3. Decorate with three fresh raspberries and a touch of gold leaf on each.
  4. Let thaw in the fridge for 3 hours before serving.

Notes

Use high-quality chocolate for a more intense flavor. Experiment with different types of raspberries to find your favorite balance of tartness and sweetness. Be gentle when layering the mousse to preserve its airy texture. You can also consider using chocolate brownies with raspberry ganache as a base for layering this jam.