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Chocolate Mousse With Raspberry Puree

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Ingredients

Adjust Servings:
1 pint heavy cream
1/2 cup sugar
1/4 cup water
12 12 ounces bittersweet chocolate (optional) or 12 ounces semisweet chocolate, melted, divided use, cut into 1/4 inch chunks (optional)
1/2 cup egg white
1/2 teaspoon cream of tartar
1 1/2 cups raspberries
1/4 cup sugar

Nutritional information

596.4
Calories
399 g
Calories From Fat
44.4 g
Total Fat
27.4 g
Saturated Fat
163 mg
Cholesterol
96.6 mg
Sodium
46.8 g
Carbs
3 g
Dietary Fiber
39.9 g
Sugars
6.3 g
Protein
333g
Serving Size

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Chocolate Mousse With Raspberry Puree

Features:
    Cuisine:

    I made this for a Valetine's Day brunch, as a dessert I brought to a friend's home to share. It was a big hit - we all loved it!
    It took approximately one hour to make from start to chilling of the mousse and cooling of the puree.
    If you only have about two hours to chill, I highly recommend using a stainless steel bowl to chill the mousse in the refrigerator. Because it is so liquidy once you're done with the final blending, you'll need all the help you can get for the mousse to gel quickly.
    I served it in an 'ice cream sundae' style glass dish, and I believe that presented the raspberry chocolate combination quite beautifully.
    used a one part raspberry puree/two part chocolate mousse ratio, and I believe that was perfect.
    I also used only bittersweet (melted) chocolate. That gave the mousse a nice dark chocolate flavor, which complemented the tart yet sweet raspberry.
    I highly recommend this as a tastey and easy treat to make!

    • 165 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Mousse With Raspberry Puree, , I made this for a Valetine’s Day brunch, as a dessert I brought to a friend’s home to share It was a big hit – we all loved it! It took approximately one hour to make from start to chilling of the mousse and cooling of the puree If you only have about two hours to chill, I highly recommend using a stainless steel bowl to chill the mousse in the refrigerator Because it is so liquidy once you’re done with the final blending, you’ll need all the help you can get for the mousse to gel quickly I served it in an ‘ice cream sundae’ style glass dish, and I believe that presented the raspberry chocolate combination quite beautifully used a one part raspberry puree/two part chocolate mousse ratio, and I believe that was perfect I also used only bittersweet (melted) chocolate That gave the mousse a nice dark chocolate flavor, which complemented the tart yet sweet raspberry I highly recommend this as a tastey and easy treat to make!


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    Steps

    1
    Done

    Whip the Heavy Cream With a Hand-Held Mixer or Standing Kitchen Mixer For About 4 Minutes, or Until It Forms Whipped Cream.

    2
    Done

    Set Aside.

    3
    Done

    Mix a Simple Syrup by Heating the Water and Sugar Together in a Small Saucepan Until Boiling.

    4
    Done

    Using an Electric Mixer, Beat the Egg Whites and Syrup Together Until Eggs Are Stiff.

    5
    Done

    Add Cream of Tartar and Mix Two More Minutes.

    6
    Done

    Blend in the Melted Chocolate, Chocolate Chunks and Whipped Cream.

    7
    Done

    Chill For at Least 2 Hours.

    8
    Done

    For the Raspberry Puree, Cook the Berries and Sugar Over Medium Heat For 4 Minutes.

    9
    Done

    Puree and Cool.

    Avatar Of Michael Butler

    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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