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Chocolate and Raspberry Towers

Chocolate and Raspberry Towers

Tasha Powell
This dessert looks impressive, but it is not complicated to make, and your guests will love it.
Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine French
Servings 8 people


  • Bain-marie
  • Piping bag with large star tip
  • Sheet tray
  • Forceps
  • 3-inch circle template or cookie cutter
  • Silicone mat (such as Silpat)
  • Other: digital scale, whisk, offset spatula, saucepan


Chocolate Round Ingredients:

  • 5 lbs Valrhona dark chocolate
  • 1 pint Raspberries

Chocolate Pastry Cream Ingredients:

  • 16 oz Milk Or coconut milk)
  • 2 tsp Vanilla
  • 2 tbsp Cocoa Powder
  • 3 Egg yolks
  • 1 Egg
  • 4 oz Sugar
  • 5 tbsp Cornstarch
  • ¼ tsp Salt
  • 6 oz Valrhona Dark Chocolate
  • 1 oz Butter softened (Or vegan butter)
  • Option: To garnish you can use fresh mint or powdered sugar!


Instructions for the Chocolate Rounds:

  • Melt the chocolate in a bain-marie.
  • Lay the silicone mat on the sheet tray.
  • Spread the melted chocolate in a thin layer using the offset spatula and let it cool.
  • Then place in the refrigerator.
  • When the chocolate is cooled, repeatedly dip the chocolate template or round cookie cutter in a bowl of hot water before cutting the 18 rounds needed for the dessert.

Instructions for Chocolate Pastry Cream:

  • Add the milk and vanilla into a saucepan; heat the milk over medium heat to bring it to a rolling boil.
  • Add the sugar, egg and yolks, cornstarch, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth light yellow mixture.
  • As soon as the milk starts to boil, remove it from the heat.
  • Slowly pour about one half of the hot milk in a thin stream into the egg mix while constantly whisking to temper the mixture. This will prevent the eggs from cooking.
  • When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
  • Heat the pastry cream over medium heat while whisking vigorously until it starts to thicken and becomes a custard – this should take about 4 - 5 minutes.
  • While whisking, bring the custard to a gentle boil.
  • Reduce the heat to low and immediately add the chocolate. Whisk until the chocolate is completely melted.
  • Remove from the heat, add the butter and whisk it in.
  • Pour the pastry cream into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap touches the whole surface. This is to prevent a skin from forming on the pastry cream.
  • Allow the pastry cream to cool down to room temperature and then let it chill in the fridge for at least 3 hours. *I normally make my pastry cream the day before I prepare this dessert so it can cool and set!

Assembling the dessert:

  • Take the 18 disks of chocolate prepared with a circular cookie cutter (from the first section).
  • Fill a piping page, using a star tip with the chocolate pastry cream.
  • Place a chocolate round on the plate, then pipe chocolate pastry cream and place 6 raspberries on that layer.
  • Add a second chocolate round on top of that and repeat the process.
  • Finally, add a third chocolate round, pipe the chocolate pastry cream on it and place a single raspberry on top.
  • Optional: Garnish with powdered sugar or fresh mint.


Note:  Melting chocolate is tricky and there is a science behind tempering chocolate! Do not overheat the chocolate! Remove it from the bain-marie when you can still see an outline of the chocolate, then mix it rigorously as to melt all the chocolate and then start to cool it.
Keyword Chocolate, Pastry Cream, Raspberries
Tried this recipe?Let us know how it was!