Dark chocolate blinis with raspberry-onion confit and 5-year-old cheddar

Preparation time 10 minutes

Total time: 1 hour

Ingredients

60 g (6 squares) Lindt 70% cocoa dark chocolate
150 g (5 oz) cheddar, in small cubes
45 mL (3 tablespoons) raspberry-onion confit
15 mL (1 tablespoon) butter
30 mL (2 tablespoons) sugar
125 mL (1/2 cup) all-purpose flour
3 eggs, yolks and whites separated
125 mL (1/2 cup) plain yogurt
20 g (2 squares) Lindt Excellence 70% cocoa dark chocolate, coarsely chopped (garnish)

Slowly melt chocolate in a double boiler or microwave oven.
In a bowl, combine melted chocolate and plain yogurt.
Whisk egg yolks into chocolate mixture and continue whisking until smooth.
Incorporate flour.
In a separate bowl, beat egg whites with sugar and add to first preparation.
Melt butter in a large no-stick skillet. Add enough batter to cover entire surface and cook like a large pancake.
Repeat process 2 or 3 times, depending on skillet size.
Place cooked blinis on wax paper and use cookie cutters to cut out different shapes.
When blinis are cool, place 5 mL (1 teaspoon) raspberry-onion confit in the centre of each. Top with 3 or 4 little cubes of cheese and a small piece of chocolate.

Aide-gourmet tip : replace raspberry-onion confit by basil pesto or tomato confit