kansasgirl
Senior Cook
This is too good!
Decadent Chocolate Raspberry Mousse
1 1/2 c Fresh raspberries
1/4 c Sugar
2 tb Framboise liquor (opt)
10 oz Bittersweet chocolate, coarsely chopped
4 tb unsalted butter
1 c Heavy cream, chilled and whipped to stiff peaks
3 Jumbo eggs, separated, at room temp
3/4 c Heavy cream, softly whipped, for garnish
Fresh raspberries, for garnish
1.In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the Framboise. Let the mixture stand at room temperature for 30 minutes.
2.In a double boiler, melt the chocolate and the butter, taking care not to burn.
3.Stir the egg yolks into the crushed raspberry mixture. Whisk the egg whites to medium peaks.
4.Remove the bowl of melted chocolate from the double boiler and place it on a work surface. Stir in the raspberry mixture all at once.
5.Stir in 1/3 of the whipped cream to lighten the mixture. Fold in another 1/3, and then the final 1/3, taking care not to lose the lightness of the cream. Gently fold in the egg whites.
5.Place into a serving bowl or individual dishes. Chill until firm. Garnish each serving with a dollop of softly whipped cream and fresh raspberries.
Decadent Chocolate Raspberry Mousse
1 1/2 c Fresh raspberries
1/4 c Sugar
2 tb Framboise liquor (opt)
10 oz Bittersweet chocolate, coarsely chopped
4 tb unsalted butter
1 c Heavy cream, chilled and whipped to stiff peaks
3 Jumbo eggs, separated, at room temp
3/4 c Heavy cream, softly whipped, for garnish
Fresh raspberries, for garnish
1.In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the Framboise. Let the mixture stand at room temperature for 30 minutes.
2.In a double boiler, melt the chocolate and the butter, taking care not to burn.
3.Stir the egg yolks into the crushed raspberry mixture. Whisk the egg whites to medium peaks.
4.Remove the bowl of melted chocolate from the double boiler and place it on a work surface. Stir in the raspberry mixture all at once.
5.Stir in 1/3 of the whipped cream to lighten the mixture. Fold in another 1/3, and then the final 1/3, taking care not to lose the lightness of the cream. Gently fold in the egg whites.
5.Place into a serving bowl or individual dishes. Chill until firm. Garnish each serving with a dollop of softly whipped cream and fresh raspberries.