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Рецепт Best: Easy Chocolate Raspberry Mousse
by Global Cookbook

Best: Easy Chocolate Raspberry Mousse
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Ингредиенты

  • 6 ounce Semisweet chocolate, minced or possibly bittersweet
  • 1/3 c. Fresh raspberries, packed or possibly thawed
  • 3/4 c. Whipping cream Icing sugar

Инструкции

  1. In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely. Stirring occasionally.
  2. In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 c. puree. Stir into cooled chocolate.
  3. In bowl, whip cream; whisk one-quarter into chocolate mix. Mix in remaining whipped cream.
  4. Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pate mould, with parchment-paper rounds. Spoon in mousse. Cover and chill for about 2 hrs or possibly till hard.
  5. [Mousse can be refrigerated for up to 2 days.]
  6. Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.
  7. For classy presentation, add in a few fresh or possibly barely thawed unsweetened berries and whipped cream mix with yogurt, or possibly a sauce made from pureed strained raspberries, sweetened if you wish.