Chocolate Raspberry Mousse
9 oz Bittersweet Dark Chocolate4 Tbsp Butter, unsalted4 Tbsp Framboise (Raspberry Liqueur)2 cups Heavy whipping Cream6 ea Eggs Separated2 Tbsp Sugar, Fine Granulated1 qt Fresh Berries
1. Whip Cream till soft peak and store in refrigerator.2. 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.3. Once chocolate is cooled slightly, whip egg whites into bowl until soft and foamy. Add the sugar and beat until a soft peak forms.4. 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.5. Spoon or pipe mousse into serving bowl, then garnish with fresh berries. Refrigerate for up to 8 hours before service. Then serve.
12 Strawberries, Washed & Dried4 oz Melted Semi-sweet Chocolate4 oz Melted White Chocolate3 oz Ground Walnuts DirectionsMelt 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. Serves 6
Copyright © by Jonathan Boroughs 2010