Chocolate Frasier
Recipe created by Chef Dennis
Let’s raise(r) a toast to the ultimate Chocolate Frasier!
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Red Velvet Sponge | 300 g |
| Dark Compound Chocolate | 200 g |
| Milk Compound Chocolate | 100 g |
| Pillsbury™ Ivory Truffle Base | 500 g |
| White Butter | 100 g |
| Cream Cheese | 100 g |
| Gelatin | 10 g |
Preparation
- In a saucepan bring the truffle base to a low boil.
- Once done, pour the truffle base on to dark compound and milk chocolate and let it sit for a minute.
- Using a rubber spatula stir till it melts and smoothens.
- Add white butter when the ganache has reached 40°C.
- In an another pan, mix cream cheese till it becomes soft.
- Then mix the melted gelatin into this
- Now, mix the cream cheese mixture with the ganache mixture.
- Pour this mixture into a cake ring on top of the red velvet base.
- Set in chiller.
- Once frozen, cover with glaze and decorate with fresh strawberry and macarons.
