By The Spoonful


Raspberry Chocolate Mousse


Raspberry Mousse

By The Spoonful

Makes About 6-8 servings

  • 6 cups frozen raspberries
  • 2/3 cup sugar
  • 1 3/4 cups whipping cream
  • 1 Tbsp. dark rum
  • 4 Tbsp. butter
  • 1 tsp. flavorless, granulated gelatin
  • 12 oz. quality semi-sweet chocolate chips

Combine raspberries and sugar in a large saucepan set over medium heat. Cook until raspberries have broken down and are a thick sauce constancy. Strain out seeds using a fine mesh sieve, reserving the liquid. Place liquid back in pan over medium heat. Stir often to prevent burning. The sauce will be thickened once it has reduce by half or coats the back of a spoon. Remove from heat and let cool.

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, 1/2 cup raspberry puree, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Chill until served. Use any remaining raspberry puree as a garnish for the mousse or can be used as an ice cream sauce at another time.

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