Preparation
Chocolate Ganache
Melt your chocolate in a double boiler or in the microwave at low temperature.
In a saucepan, bring the crème fraîche to the boil.
Pour 1/3 of the cream over the melted chocolate. Stir briskly from the centre to incorporate as little air as possible
Pour in thesecond third of the cream and repeat the process.
Pour in the last third and emulsify one last time before filming the preparation and set aside in the fridge.
Assembly
Generously fill the Sigdal Oatmeal gluten-free crackers with chocolate ganache and fresh raspberries.
Shave off some dark chocolate shavings for decoration.
Copyright photo and recipe : abritinhelskinki.com
With Sigdal, dare healthy excess!
