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Choc Rasp Mousse 02

Choc Rasp Mousse 02 is a desserts recipe made with Chocolate Genache, Cream, Sugar, Bittersweet Chocolate, and Superfine Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 2/3 cup
• 1/4 cup
• 20
• 1 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Defrost and sieve rasperries (be sure to press all the pulp through).

2. 2

   Reduce the rasp. to 1/2 cp (in sauce pan over med-low heat) while rasp. are reducing, soften gelatin with 3 TBS. water.

3. 3

   Add the gelatin, genache and chambord to the rasp., cover and place in the refridgerator for 20 min.

4. 4

   While rasperries are cooling, whip cream with sugar until stiff.

5. 5

   Fold in rasp. mixture, cover and leave in refridgerator for about 45 min, or until firm.

6. 6

   Pipe the mousse on the cooled decadance in a nice pattern.

7. 7

   Place chocolate in heat-proof bowl.

8. 8

   Bring cream and sugar just to boil (mixing to dissolve sugar) and pour over chocolate, let sit for 1 min. Then stir to dissolve (try not to stir in air bubbles).

9. 9

   Add chambord. Cover and let cool for about 1 hr.