RZ Cooking

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Monday, May 22, 2006

Raspberry Bittersweet Chocolate Mousse

This chocolate mousse is divine; perfect for all occasions. Just at Easter, we made it for a party of 16 people and it was a hit. It's nice and easy with many ingredients you probably have at home. With the delicious taste of bittersweet chocolate, the smooth and light texture, and the hint of raspberry, this dish is absolutely fabulous.

4 oz. Bittersweet Chocolate (Semisweet can be substituted)
¼ cup sugar
4 egg yolks
1 pinch salt
2 tablespoons cocoa powder
2 tablespoons raspberry preserves (optional)
¾ cup heavy whipping cream

1. Chop chocolate into fine pieces. Set aside.

2. Heat egg yolks, sugar and salt in a double boiler, or simply a bowl placed over slightly steaming water, and stir constantly for about 3 minutes or until warm to the touch.

3. Stir in chocolate and cocoa immediately until chocolate is melted and the mixture is smooth. Add raspberry preserves and stir. Set aside and let cool until it’s room temperature.

4. Whip cream to a medium thick consistency or until stiff peaks form. (see photos) Stir in half of the cream until well blended. Then gently fold in the remaining cream and put into 4 serving dishes.

5. Refrigerate for about 2 hours and up to a day. This dish can be garnish with a couple of fresh raspberries, chocolate shavings or it looks great on its own.

Serves 4


Anonymous Anonymous said...

I tried this recipie for my mom's birthday ad it was awesome. It is not hard to make seeing as I am only 14 an do not cook that well. I reccomend this dish.


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