Special Fruit Pavé

Crafting the Chocolate Ganache

1. Prepare the Chocolate Ganache:
   • Place the coarsely chopped dark chocolate in a heatproof bowl.
   • Heat the heavy cream in a saucepan over medium heat until simmering.
   • Pour the heated cream over the chopped chocolate and let it sit for a minute.
   • Gently whisk the mixture until the chocolate is melted and smooth.
   • Add the sweetener, vanilla extract, and unsalted butter, stirring until combined. Allow the mixture to cool.
2. Whip the Cream:
   • In another bowl, whip the remaining heavy cream until soft peaks form.
3. Combine and Fold:
   • Gradually fold the chocolate ganache into the whipped cream until fully incorporated. Handle with care to maintain the mousse’s airy texture.

Assembling the Pavé

1. Prepare the Pan:
   • Line a loaf pan with plastic wrap, leaving some overhang on the sides.
2. Layering:
   • Arrange a thin layer of sliced fruits evenly on the bottom of the pan.
   • Spread half of the chocolate mousse mixture over the fruit layer using a spatula.
   • Add another layer of thinly sliced fruits on top of the mousse.
   • Pour the remaining chocolate mousse mixture over the fruit layer, ensuring even coverage.
3. Chill and Set:
   • Refrigerate the pavé for at least four hours until set firmly.
4. Garnish and Serve:
   • Once set, use the overhanging plastic wrap to carefully lift the pavé from the pan.
   • Garnish with additional sliced fruits, chocolate shavings, or cocoa powder for an elegant touch.
   • Slice the pavé into thick portions and serve on dessert plates, savoring each decadent bite.