Raspberry Teardrop

Chocolate Paste
8 oz soft butter
8 oz confectionery sugar
1 cup egg whites
1 tsp vanilla
6 oz bread flour

Cream butter, sugar and vanilla and slowly add egg whites.  Add sifted bread flour.  Spread butter on a non-stick baking sheet, comb lines through and put in freezer for 5 minutes.

Almond Sponge
10 oz almond paste
2 egg whites
12 egg yolks
3 oz sugar
1 tsp vanilla
12 egg whites
7 oz sugar
7 oz flour

Combine the Almond paste and egg whites to soften paste. Beat the egg yolks sugar and vanilla until ribbon 
stage.  Fold into almond paste. 
Whip egg whites until stiff peaks.
Add sugar in a steady stream until meringue is shiny. Fold 7 oz flour
into meringue.

Fold almond paste, yolk mixture
and meringue together. Spread 1/2
on top of chocolate lines and 1/2 on top of parchment paper lined sheet pan.    Bake 5-7 minutes at 350 degrees When ready, cut 1" x 9" pieces to line your cake molds.

Milk Chocolate Mousse
2 lbs. milk chocolate
2 qts. heavy cream

Boil 1 qt of cream cream. Remove from stove.  Add  chocolate.  Let cool to room temperature. Meanwhile, whip the other qt of cream to soft peaks and fold into chocolate mixture Reserve one cup of * ganache for topping. Pour into cake molds and freeze when set. Add 2 tbls of chocolate mixture on top of each one.

*Ganache. A French term referring to a smooth mixture of chopped chocolate and heavy cream. ... Ganache is widely used in the pastry kitchen.