Chocolate and Raspberry Hearts


 If you want to have a truly unique Valentine's Day, we offer you a very elegant and refined dessert prepared only for very special people. Recipe and advice.

Chocolate and Raspberry Hearts

Posted by recipes.cafe


 If you want to have a truly unique Valentine's Day, we offer you a very elegant and refined dessert prepared only for very special people. Recipe and advice.

Chocolate and Raspberry Hearts


  • Difficulty: difficult
  • Preparation: 120 min
  • Cooking: 10 min
  • Cost: average
  • Note: plus two hours for cooling the praline and buttercream. Plus half an hour of dessert rest in the refrigerator




If you want to have a truly unique Valentine's Day, in the name of sweetness, we offer you a very elegant and refined dessert prepared only for very special people.

The chocolate and raspberry hearts are made up of two layers of crispy praline, made with dark chocolate, wafers, and toasted and caramelized hazelnuts, and a layer of chocolate dacquoise, interspersed with tufts of cream, chocolate butter, and fresh raspberries.

The sour and fresh tip of the raspberries binds with the dark praline chocolate superbly. The buttercream gives the cake a sensual melting note, and the dacquoise in the middle creates a soft and delicious base.


The preparations for this recipe are manifold and require patience and dexterity, but the result is a spectacular dessert, which will make you look great.




For praline:


  • Cocoa wafers
  • Whole peeled hazelnuts 1 cups + 1 tbsp
  • Gianduia chocolate ¼ cup
  • Dark chocolate 1 cups + 2 tbsp
  • Sugar ¾ cup + 1 tbsp


For the buttercream:


  • Room-temperature butter ¾ cup + 1 tbsp
  • Dark chocolate ½ cup + 1 tbsp
  • Water 3 tbsp + 1 tsp
  • Sugar ½ cup + 3 tbsp
  • Yolks about 6
  • Vanillin 1 sachet


For the chocolate dacquoise:


  • Egg whites 6
  • Sugar¼ cup
  • Flour 1 tbsp
  • Almond flour 2 tbsp + 1 tsp
  • Hazelnut flour ¼ cup
  • Dark chocolate 3 tbsp + 2 tsp
  • Icing sugar to taste


For sealing:


  • Raspberries 96 approx
  • Mint 4 leaves




To prepare the chocolate and raspberry hearts, start by making the praline: toast the hazelnuts, place them on a dripping pan in a preheated oven at 300F for 35 minutes, until they are golden brown. Meanwhile, prepare the caramel: in a double-bottomed steel saucepan, add the granulated sugar a spoonful at a time and let it melt slowly on low heat, without stirring but rotating the pan gently. You will need to obtain a brown caramel, the temperature of which must vary between 330-340F (help yourself with a food thermometer). Add half of the toasted hazelnuts to the caramel and mix very quickly.


Place the caramelized hazelnuts on a silicone mat and remove the hazelnuts from each other. Help yourself with a wooden toothpick, so as not to burn your hands. It must be a very fast operation; otherwise, the hazelnuts will no longer come off after some time. Once cooled, chop both the toasted and caramelized hazelnuts with a kitchen knife or, if you prefer, a mixer (depending on whether you prefer to have larger or smaller pieces of hazelnut). Now, in a bowl, roughly crumble the wafers with your hands and add the chopped hazelnuts. Stir a little with your hands, so that the cream melts a little and the ingredients mix together. Melt the chocolate in the microwave or a bain-marie and add it to the mixture of wafers and hazelnuts. Mix well: the dough must be soft and compact.


Melt the chocolate and add it to the other ingredients, mixing everything well. Pour the praline between the sheets of parchment paper and, with a rolling pin, spread it well to reach a thickness. The praline must solidify at room temperature until it detaches easily from the parchment paper (it will take about 2h).


In the meantime, prepare the chocolate buttercream: start by placing the sugar with the water in a thick-bottomed saucepan, put it on low heat, stirring occasionally with a steel spoon. When the sugar has dissolved, do not mix again and measure, with a food thermometer, that the syrup reaches 250F. In the meantime, put the yolks in a mixer, or work with the whisk and whip them at medium speed to obtain a clear and frothy mixture.


Add the sugar syrup and continue to whip until the mixture has completely cooled. While the beaten yolks are cooling, work the butter with the vanillin to make it into a cream, using a spatula. Then incorporate the butter with the whipped eggs and continue whisking to obtain a well frothy and creamy mixture. Melt the dark chocolate, in a bain-marie or the microwave, let it cool, mixing it continuously with a spatula, and add it to the buttercream. Work the mixture again until the chocolate has completely mixed with the other ingredients. Transfer the cream into a bowl and let it cool in the refrigerator until ready for use.


Move on to the preparation of the chocolate dacquoise: whisk the egg whites, with the mixer or with a whisk and, when the foam starts to form, add the sugar and continue to whip until it has reached a dense and firm consistency, like that of a meringue.


Sift the flour, the almond flour, and the hazelnut one into a bowl. Melt the dark chocolate, in a water bath or the microwave, and let it cool.


Gradually add the flour mixed with the whipped egg whites and mix gently, from the bottom up, with a spatula to blend everything well. Take a part of this mixture and add it to the melted chocolate, then add everything to the remaining portion of white dacquoise and mix. Prepare a dripping pan, covered with parchment paper on which you will draw, with a pencil, the contours of a heart shape, which you will then use to cut all the other parts that will make up the dessert. Transfer the chocolate dacquoise dough into a pastry bag with a smooth nozzle and, starting from the edge, draw concentric hearts with the mixture. Bake in a preheated ventilated oven at 350F for about 10 minutes (or static 390F for 10-15 minutes).


As soon as they come out of the oven, sprinkle the hearts of dacquoise with plenty of icing sugar and cover immediately with a sheet of plastic wrap to prevent them from drying out. In the meantime, the praline will be ready and will easily detach from the top layer of parchment paper.


With the heart shape, make 8 hearts from the praline, which will be the basis of our dessert. If you have a smaller heart mold, cut out some smaller shapes, which you will then use for the final decoration of dessert. Put all the hearts in the refrigerator on a tray covered with parchment paper and let them cool for at least 20-30 minutes.


Transfer the chocolate buttercream into a sac-à-poche with a narrow starry nozzle and wash the raspberries well, then we can move on to the composition of the chocolate and raspberry hearts. Place a tuft of cream on the bottom of a serving plate to fix the first heart of praline, which will be the base of the dessert. Fill the base with tufts of cream until it covers the entire surface and place a row of raspberries along the edges.


Continue with the heart of dacquoise, stuff it with tufts of cream, and also decorate this layer with raspberries. Finish with a heart of praline and garnish with some cream in the center, a raspberry, a small heart of praline, and a leaf of fresh mint. Create 3 more desserts, and here are your chocolate hearts and raspberries already! Aren't they beautiful? Keep them in the refrigerator for up to half an hour before serving them!


For Other Occasions


Chocolate and raspberry hearts are very elegant and refined desserts, and you can also propose them to an important dinner. In this case, you can give the dessert the shape you want, round, square, or rectangular. Just use a pastry ring of the desired shape to make the bases of dacquoise and cut the praline accordingly and then compose the cake as above, with a base of praline, one of dacquoise in the center and a base of final praline, all interspersed with tufts of cream with butter and raspberries. In this way, you will always get four desserts to amaze everyone.




You can keep the chocolate and raspberry hearts in the refrigerator for 2-3 days covered with plastic wrap.


Freezing is not recommended.




The beauty of this recipe, apart from the result, is that you can replace almost all the ingredients. Instead of raspberries, for example, you can use strawberries. Instead of dark chocolate, you can use milk chocolate. Instead of a mix of almond flour and hazelnut flour, you can use only one, being careful to maintain the proportion. Instead of caramelized hazelnuts, you can use only the toasted ones and, for the praline, only crumbled pasta or only wafers. For the eggs, however, there is no substitute: we said almost all the ingredients!


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