Chocolate Boxes Filled with Chocolate Crème with Raspberries
Serves 4
Ingredients:
For the Chocolate Boxes:
1 pound/460 g dark chocolate, melted
For the Chocolate Crème:
2 cups/490 ml whole milk
4 large egg yolks
1/2 cup/100 g sugar
1 tablespoon/10 g cornstarch
3 tablespoons/35 g all purpose flour
8 ounces/230 g dark chocolate, melted
12 ounces/340 g fresh raspberries
Method:
To make the Chocolate Boxes:
Line a large baking sheet with parchment paper. Pour all but 3 tablespoons/50 ml of the melted chocolate over the sheet of parchment paper, spreading the chocolate into a 14x11-inch/36x28-cm rectangle. Refrigerate until the chocolate is almost set, about 10 minutes. Using a ruler and a small sharp knife, cut twelve 2½-inch/6.5-cm squares from the chocolate. Return to the refrigerator and chill until the squares are firm.
Using 4 chocolate squares to form the walls of each box, assemble the chocolate boxes, spreading the reserved 3 tablespoons/45 ml of melted chocolate along the edges of the squares to help "glue" the edges together. Refrigerate the boxes until the "glue" has dried and you are ready to serve.
To make the Chocolate Crème:
In a heavy medium sauce pan, bring the milk to a near boil over medium-high heat. In a large bowl, beat the egg yolks and sugar with a whisk for approximately 2 minutes, or until pale and thick. Whisk the flour and cornstarch into the yolk mixture. Gradually pour the hot milk over the yolk mixture whilst whisking constantly.
Return the milk mixture to the saucepan and cook over medium-low heat while whisking constantly, until the mixture begins to thicken, about 8 minutes. Remove the saucepan from the heat. Whisk in the melted chocolate. Transfer the chocolate crème to a large mixing bowl. Using an electric mixer, beat the chocolate crème on high speed until cool, about 10 minutes. Cover and refrigerate the chocolate crème until it is cold.
To serve:
Place the chocolate boxes on plates. Spoon the chocolate crème into the chocolate boxes. Top with the raspberries and serve.
