Dark Chocolate Raspberry Mousse 1 1/2 C fresh raspberries 1/4 C sugar 2 T Framboise liqueur 10 oz bittersweet chocolate, coarsely chopped 4 T (1/2 Stick) unsalted butter 1 C heavy cream, chilled 3 jumbo eggs, separated, room temperature 3/4 C heavy cream, softly whipped
For garnish 1/2 pt fresh raspberries 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. In a bowl over simmering water, melt the chocolate and butter. (Or you can use the microwave in small amounts of time, stirring between times.) Set aside briefly, to cool a bit. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. Whip the egg whites. Remove the bowl of melted chocolate and place it on a work surface. All at once, stir in the raspberry mixture. Next, fold in the whipped cream. Fold in the egg whites. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries. Recipe By : Chocolatier Vol. 1, NO. 7 1985 NOTE; You can use pasteurized eggs - they are found in the cooler section at most grocery stores where you find regular eggs. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
