Double Boiler and blender or food processor needed.
• Place 6 ounces of the bittersweet chocolate and canna butter in double boiler, water should be hot, but not boiling.
• Melt chocolate and pour into large bowl and let cool.
• Place raspberries in blender or food processor reserving 8 berries.
• Blend until pureed and then press through fine sieve in large bowl with chocolate.
• Mix chocolate and pureed berries.
• In separate bowl add whipping cream and whisk till light and fluffy
• Add one quarter of whipped cream into chocolate and whisk, and then slowly add rest of whipped cream.
• Place in desert glasses, topping with shaved bittersweet chocolate and raspberries.
• Refrigerate at least 2 hours or until firm before serving. |
