Posted the 18/06/2008 13:52:00 by Cook (almost) Anything at Least Once (visit website)

Votre commentaire :

The title is a bit confusing as the raspberries are presented as a compote at the base of the glass and the mousse is piped over the top. I decided to keep the components separate because visually, it looks better in the glass and it gives you the ability to play with the chocolate and raspberry ratios.



I've used frozen berries and very briefly rinsed them under cold water to remove any ice crystals that had formed. If you are in summer with fresh berries then just give them a quick rinse to remove any impurities. There should be enough moisture within the berry itself and in any water that has clung to them to form the syrup you need to make the compote.

As this is part of my Blog Party offering, they have been presented in tall shot glasses but it can be adapted to make a regular sized dessert.









Dark Chocolate and Raspberry Mousse



120 grams dark chocolate, roughly chopped (I used 72% Ghana Cocoa)

2 egg yolks

2 egg whites

3 teaspoons icing sugar

Raspberry Compote

100 grams raspberry (I used frozen)

icing sugar, to taste - this does depend on the sweetness of the fruit





Make the raspberry compote:



In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently, being careful not to break the berries. Once heated, the berries will have softened and released their liquid - taste this liquid and add extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.



Make the dark chocolate mousse:



Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.



When melted, remove the bowl from the pan and allow to cool for a couple of minutes.



Add the egg yolks one at a time, stirring vigorously until amalgamated.



In a clean bowl, whip the egg-whites until soft peaks form - add the icing sugar and continue whipping until incorporated.



Take a quarter of the egg-whites and stir into the chocolate mixture to slacken the mix. Then fold in the remaining egg-whites using a large spoon. Use a figure eight cutting motion to keep as much air in the mix.



Assemble the dish:



Place a generously spoonful of the raspberry compote into the base of each glass.







Place the mousse into a piping bag and pipe the mousse over the raspberry. Store, covered in the fridge for a few hours to allow the mixture to set.

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