Pâte à choux

  • ¾ cup (175 mL) all-purpose flour
  • ⅓ cup (75 mL) unsweetened cocoa powder
  • Pinch of sea salt
  • 1 cup (250 mL) water
  • ½ cup (125 mL) unsalted butter, cut into pieces
  • 4 eggs, lightly beaten

Raspberry cream

  • 1 pkg (6 oz) fresh raspberries
  • 2 tbsp (30 mL) granulated sugar
  • 4 oz (125 g) plain, brick-style cream cheese, softened
  • ⅔ cup (150 mL) 35% whipping cream
  • 3 tbsp (45 mL) icing sugar

Chocolate ganache

  • 1 bar (100 g) Lindt Excellence 70% Dark Chocolate, chopped
  • ½ cup (125 mL) 35% whipping cream

Garnish

  • 12 Lindor 60% Dark Truffles, sliced in half
  • Fresh mint leaves