Chocolate Frasier

Recipe created by Chef Dennis

Let’s raise(r) a toast to the ultimate Chocolate Frasier!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Red Velvet Sponge 300 g
Dark Compound Chocolate 200 g
Milk Compound Chocolate 100 g
Pillsbury™ Ivory Truffle Base 500 g
White Butter 100 g
Cream Cheese 100 g
Gelatin 10 g


  1. In a saucepan bring the truffle base to a low boil.
  2. Once done, pour the truffle base on to dark compound and milk chocolate and let it sit for a minute.
  3. Using a rubber spatula stir till it melts and smoothens.
  4. Add white butter when the ganache has reached 40°C.
  5. In an another pan, mix cream cheese till it becomes soft.
  6. Then mix the melted gelatin into this
  7. Now, mix the cream cheese mixture with the ganache mixture.
  8. Pour this mixture into a cake ring on top of the red velvet base.
  9. Set in chiller.
  10. Once frozen, cover with glaze and decorate with fresh strawberry and macarons.