Chocolate Rasperry Mousse
Chocolate Rasperry Mousse is a home-style recipe made with Frozen Rasperries In Syrup, Chocolate Genache, Gelatin, Chambord, Cream, and Sugar.
Ingredients
- 10 oz
- 1/2 cup
- 2 1/2 tsp
- 2 tbsp
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Method (preview)
- 1
Defrost and sieve rasperries (be sure to press all the pulp through).
- 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.
Add the gelatin, genache and chambord to the rasp., cover and place in the refridgerator for 20 min.
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