Entremets Chocolate heart with raspberry mousse

Melt the chocolate and leave to cool. Whip the cream until stiff and gently fold into the chocolate to obtain a smooth mousse.

Place the joconde or almond cookie in the bottom of the heart moulds.

Place the Unipatis Raspberry Crunch Filling in the center of each heart on the cookie.

Pour the chocolate mousse over the filling and smooth the surface.

Place the entremets in the freezer for at least 2 hours to facilitate unmolding.

Carefully unmold the entremets, keeping their perfect shape.

Add icing. Add your choice of decoration: fresh raspberries, chocolate shavings or a fine dusting of powdered sugar.

Allow to thaw slightly in the refrigerator before serving for optimum texture.