Most everyone loves chocolate, especially when flavored with raspberries and strawberries. Chef Jonathan Boroughs, Veritas Vineyard and Winery (151 Veritas Lane, Afton, Virginia 22920) demonstrated for WUSA-TV viewers exclusively Thursday, January 28th (9 a.m. news), how to bring these magical ingredients together for the ultimate Valentine’s Day treat -- a Chocolate Raspberry Mousse with Chocolate-Dipped Strawberries (see recipe).
Chef Boroughs will be one of the many guests at the Virginia Wine Showcase, February 6th and 7th (www.vawineshowcase.org), and he will provide visitors with a step-by-step demonstration on the techniques for making chocolate mousse and chocolate-dipped strawberries.
The Virginia Wine Showcase is one of five Virginia wine-food events, sponsored this year by Farm Wineries Council of Virginia. For the gala tastings of wine and food, winemakers from all over Virginia will be present to pour dozens of different wines, ranging from dry and semi-dry table wines to sparkling fruit and dessert wines, for event guests to enjoy. This will allow wine lovers the opportunity to enjoy the entire state of Virginia in one day, discovering its large variety of award-winning, locally grown wines without leaving the Dulles Expo Center.
Chocolate Raspberry Mousse
With Chocolate-Dipped Strawberries
Compliments of Chef Jonathan Boroughs, Veritas Vineyard and Winery
Chocolate Raspberry Mousse
9 ozBitter Sweet Dark Chocolate
4 Tbsp Butter, unsalted
4 TbspFramboise (Raspberry Liqueur)
2 cupsHeavy whipping Cream
6 eaEggs Separated
2 TbspSugar, Fine Granulated
1 qtFresh Berries
Whip Cream till soft peak and store in refrigerator.
Combine chocolate, butter and Framboise over double boil over hot, but not simmering, water, stirring frequently until smooth. Remove from heat and cool until chocolate is just at body temperature. Test by dabbing on lower lip. It should just be slightly warm to the touch.
Once chocolate is cooled slightly, whip egg whites into bowl until soft and foamy. Add the sugar and beat until a soft peak forms.
When chocolate has reached proper temperature stir in egg yolks. Gently stir in 1/3 of the whipped cream. Fold in egg whites till just incorporated, then fold in the remaining whites and finally the remaining whipped cream.
Spoon or pipe mousse into serving bowl, then garnish with fresh berries. Refrigerate for up to 8 hours before service. Then serve.
12 eaStrawberries, Washed & Dried
4 ozMelted Semi-sweet Chocolate
4 ozMelted White Chocolate
3 ozGround Walnuts
Melt chocolate separately in double boilers, the same as you would with the chocolate mousse. When chocolate is finally melted smooth, dip strawberries into the dark chocolate first and let cool till dark chocolate hardens and cools. Then repeat the same process with the white chocolate. Then sprinkle ground walnuts over white chocolate. Let cool till chocolate hardens and cools.