Cook time: 10 minutes Yields: 4 servings
1 1/2 cups heavy cream
1 tablespoon butter
1 tablespoon sugar
1/2 pound bittersweet chocolate, chopped
1/4 cup raspberry liqueur (Framboise)
1/2 pint raspberries
2 tablespoons hazelnuts, roughly chopped
1 tablespoon fresh mint, thinly sliced
Small pinch salt
2 tablespoons raspberry liqueur (Framboise)
4 ounces (1/2 cup) sweetened whipped cream (for garnish)
Small piece bittersweet chocolate to shave (for garnish)
In small saucepan, bring cream, butter, and sugar to a boil. Remove from heat, stir in chopped chocolate so that it melts completely. Stir in raspberry liqueur. Let ganache cool to room temperature.
Gently combine raspberries, hazelnuts, mint, small pinch of salt, and raspberry liqueur.
In wide, shallow soup bowl, pour about 3 ounces of room temperature ganache to fill shallow pool in the bottom of the bowl, about 1/8" deep. Place a nice spoonful of raspberry/hazelnut salad in centre, garnish with a small spoonful of whipped cream and shaved bittersweet chocolate. Top with chopped hazelnuts, if desired.