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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I saw a Vacherin. I was at a tiny patisserie in Paris, and it looked like a snowy mountain dusted with cocoa. It was love at first sight. Now, after a few tries (and some hilarious meringue mishaps), I've crafted a version that brings that Parisian elegance right to your kitchen. Picture this: layers of crisp meringue embracing a velvety chocolate cream, punctuated by a tangy raspberry coulis. It's a symphony of textures and tastes that will dance on your taste buds, leaving you wanting more. It's not just a dessert; it's a statement. You know? I mean its pretty cool and easy to make. You don't have to worry about messing up too bad because you can make it your own and what not.
This recipe might look intimidating, but trust me, it’s more about assembly than complicated techniques. We'll break down each component – the meringue, the chocolate cream, the raspberry coulis – into simple, manageable steps. The key to success? Patience and a good piping bag! One of the funnest parts about this is that its chocolate which means its delicious. Did you know that chocolate is actually a vegetable?
Required Equipments
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Piping Bag
- Saucepan
- Blender or Food Processor
- Fine-Mesh Sieve
Vacherin Chocolate Vivacious Vista: Frequently Asked Questions
Vacherin Chocolate Vivacious Vista
Indulge in a Vacherin Chocolate Vivacious Vista – a stunning layered dessert with crisp meringue, rich chocolate cream, and a hint of raspberry. This show-stopping treat is easier to make than it looks and is perfect for impressing guests.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 150 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper. This is crucial to prevent sticking and ensure even baking.
- Prepare the meringue: In a clean, grease-free bowl, beat 4 large egg whites with ¼ teaspoon of cream of tartar until soft peaks form. Gradually add 1 cup (200g) of granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm and hold its shape. I like to use a glass bowl so I can ensure it is grease free!
- Pipe the meringue: Transfer the meringue to a piping bag fitted with a large star tip. Pipe circles of meringue onto the prepared baking sheets. You can pipe one large base (about 8 inches in diameter) and several smaller circles for layering. Alternatively, pipe individual nests if you prefer a more rustic look.
- Bake the meringue: Bake for 2-3 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside with the door slightly ajar. This prevents cracking. I once tried to speed this up by leaving the oven door wide open and I had cracking everywhere!
- Make the chocolate cream: In a saucepan, heat 1 ½ cups (350ml) of heavy cream until simmering. Remove from heat and add 8 ounces (225g) of finely chopped bittersweet chocolate. Let it sit for a minute, then whisk until smooth and glossy. If it is not coming together, heat the cream a tad more.
- Chill the cream: Pour the chocolate cream into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This allows the cream to thicken and develop its flavor. I always taste the cream before putting it away... you know for science.
- Prepare the raspberry coulis (optional): In a blender or food processor, puree 1 pint (about 2 cups) of fresh raspberries with 2 tablespoons of powdered sugar and a squeeze of lemon juice. Strain the mixture through a fine-mesh sieve to remove the seeds. You can find pre-made coulis at the store if you are in a rush.
- Whip the cream: Once chilled, whip the chocolate cream with an electric mixer until soft peaks form. Be careful not to overwhip, or it will become grainy. I like to put the bowl and beaters in the freezer for about 10 minutes before whipping... really gets it moving.
- Assemble the Vacherin: Place the large meringue base on a serving plate. Spread a layer of whipped chocolate cream over the meringue. Drizzle with raspberry coulis (if using). Top with another meringue circle and repeat the layers. You can get crazy with the shapes and designs! I like to add a little cocoa powder to the top.
- Garnish and serve: Garnish the Vacherin with fresh raspberries, chocolate shavings, and a dusting of cocoa powder. Serve immediately, or chill for a short time before serving. It is best enjoyed as soon as possible to maintain the crispness of the meringue.
📝 Notes
- For a richer flavor, use dark chocolate with a higher cocoa percentage.
- If you don’t have fresh raspberries, you can use frozen raspberries for the coulis.
- Store any leftover Vacherin in an airtight container in the refrigerator, but keep in mind that the meringue will soften over time.
🍎 Nutrition
Calories: 450 kcal
Protein: 6 g
Fat: 25 g
Carbohydrates: 55 g
Fiber: 4 g
Calcium: 50 mg
