Recipe for Raspberry Chocolate Royal

Prepare the dacquoise: preheat the oven to 180°C. Mix the sifted powdered sugar with the almond flour. Beat the egg whites, adding the granulated sugar in two batches to achieve stiff peaks. Gently fold in the first mixture. Transfer to a piping bag and pipe two circles of 20cm onto a baking sheet lined with parchment paper, then bake for about twenty minutes. Allow to cool.

Prepare the crunch: melt the milk chocolate and then add the praline and crushed crispy wafers. Press onto a cooled dacquoise and place in the freezer until it hardens.

Prepare the mousse: bring the milk to a boil. Melt the dark chocolate, then add the hot milk in 2 or 3 additions, stirring vigorously each time. Whip the cream to soft peaks, then gently fold in 1/3 of the cooled ganache. Repeat with the remaining 2 thirds. Transfer to a piping bag.

Assemble the dish: place a decorative layer in the 22 cm round mold (you can also use a 22 cm ring), pipe one-third of the mousse. Make sure to push the mousse up along the edges with a spatula. Distribute raspberries over the entire surface and pipe a little more mousse on top. Place the disc of dacquoise without the crisp layer, pipe more mousse. Then place the disc of dacquoise with the crisp layer, smooth it out, and freeze overnight.

To finish, the next day, unmold and spray with velvet spray. Store in the fridge until thawed and enjoy!