Chocolate-blackberry pyramid
9 servings
35 minutes
Chocolate-blackberry pyramid is a refined treat inspired by classic European desserts. It features delicate layers made from soft dough with egg yolks and butter, topped with an airy mousse that blends the deep flavor of dark chocolate with the refreshing tartness of blackberries. The final touch is fresh berries forming an elegant pyramid. This dessert captivates with contrasting textures: a crispy base, velvety cream, and juicy berries create a harmony of flavors. It can be served as a standalone treat or accompanied by light dessert wine, making it perfect for special occasions where every detail matters.
1
Mix sugar, flour, salt, and baking powder in a bowl. Soften 150 grams of room temperature butter by hand and mix it until smooth with the flour mixture. Then add the yolks and knead a soft, elastic dough - either by hand or with a mixer.
- Sugar: 120 g
- Wheat flour: 180 g
- Salt: 3 g
- Baking powder: 12 g
- Butter: 185 g
- Egg yolk: 3 pieces
2
Divide the dough into three parts, place each on a baking paper, and roll out to a thickness of 3 mm. Cut out circles of about 12 cm in diameter from the dough. Gather the scraps from the paper and place the circles on a baking sheet, then put in an oven preheated to 180 degrees for ten minutes. Once the layers are ready, let them cool.
3
Put 60 grams of blackberries in a saucepan, mash the berries with a fork, and place on low heat. In another saucepan, heat 70 ml of cream without boiling. When the berries are heated, break in chocolate, pour in the hot cream, and vigorously whisk the melting mixture. When it becomes homogeneous and fluffy, mix in 35 grams of butter and whisk for a few more minutes. Cool the mixture — for speed, you can do this in a cold water bath.
- Blackberry: 1 kg
- Cream 33%: 220 ml
- Dark chocolate 70%: 150 g
- Butter: 185 g
4
Meanwhile, whip 150 ml of cream into a thick foam, and when the chocolate cream reaches room temperature, fold in the cream with a whisk.
- Cream 33%: 220 ml
5
Place a mound of chocolate-blackberry mousse — one to two tablespoons — on each prepared round of dough. Coat it with blackberries on all sides to create a berry pyramid.
- Blackberry: 1 kg