Chocolate sushi with raspberries and dark cocoa chocolate

Fruity sushi for dessert - something completely different. Chocolate sushi with raspberries and dark cocoa chocolate.

Recipe for: 4 sushi rolls

Preparation time: 2 hours

Utensils required:

• Scales
• 2 sushi roll mats wrapped in cling film

Ingredients:

300 g sushi rice
2tbsp rice vinegar
30 g sugar
100 g raspberries
2sheets gelatine
100 g cream
100 g Venezuela 43 %'
100 g cream cheese
10 g powdered sugar

Additional drinking chocolate pearls Venezuela 43 % and Ecuador 70 % for sprinkling.

Preparation of the filling:

1. Bring the cream to the boil and pour over the coarsely chopped chocolate.
2. Add a soaked and squeezed gelatine leaf, place in a sealable tin and chill.
3. Bring the raspberries to the boil with 10 g sugar and also add a soaked and squeezed gelatine leaf. Allow to cool briefly and pour onto the previously dissolved chocolate. Chill again.

Preparation of sushi rice:

1. Prepare the sushi rice according to the instructions.
2. In the meantime, bring the rice vinegar and 20 g sugar to the boil and fold into the warm sushi rice while still hot.
3. Cover with a damp kitchen towel and leave to cool.

Preparation of chocolate sushi:

1. Place a rice sheet on a sushi mat and moisten.
2. Spread the cold sushi rice over the bottom half with your hands and keep moistening it. Caution: Leave a border of approx. 2 cm free at the bottom.
3. Spread the cream cheese on the bottom half of the rice and arrange the drinking chocolate pearls on top.
4. Remove the chocolate and raspberry jelly from the bowl and cut lengthwise into 1 cm wide strips on a board using a sharp knife.
5. Place the chocolate and raspberry jelly on the bottom half of the rice surface and start rolling up tightly from the bottom.
6. Then cut into approx. 2 cm thick rolls.
7. Sprinkle with drinking chocolate pearls before serving.