Chocolate Tree with Raspberry Cream

Ingredients

• edible silver dust (and star-shaped sprinkles)
• 400 g dark chocolate couverture
• 2 tbsp crème fraîche
• 2 tbsp Coconut oil
• 1 tbsp raspberry liqueur
• 60 g shredded coconut
• 300 g raspberries

Instructions

1. 1.

   Soak the gelatin in cold water. Whisk egg yolks and whole eggs with the liqueur, orange juice, zest, and sugar over a double boiler until thick and creamy. Remove from heat and stir in the squeezed gelatin. Beat in a cold bath until chilled. Puree the raspberries, strain through a fine sieve, and fold into the cooled cream just before it starts to set. Spread about 1 cm thick on a parchment-lined tray and chill for at least 3 hours.

2. 2.

   For the chocolate: puree the raspberries, strain through a fine sieve. Chop the couverture and melt with crème fraîche, coconut fat, and liqueur over a double boiler. Remove from heat and stir in raspberry pulp and shredded coconut. Spread about 5 mm thick on parchment paper, cool, then dust with silver powder and star sprinkles. Chill until firm.

3. 3.

   Cut out tree shapes from both the raspberry cream and chocolate layers, assemble them together, and press to form miniature Christmas trees.