Rich, thick AND SO divine…!
Those are the words that describe this simple recipe I found for making Chocolate Mousse with Raspberries. I came across this recipe while I was watching Lorraine Pascale from “Ready, Fast and Easy” show on the BBC Network. You can still find this recipe when you visit her own website at http://www.lorrainepascale.com/. It’s a shorter version of her old recipe.
The recipe calls for the following ingredients:
400 grams of double cream (crème entière)
300 grams of dark chocolate; at least 70% cocoa
100 grams of milk chocolate
6 egg yolks
6 egg whites
6 tablespoons of sugar
Powdered sugar (sucre glace) and raspberries
First you pour the double cream into the pan at medium heat. You want to heat it up enough to melt the chocolate. So, before it starts to boil, remove the pan from the heat and take it aside. You then drop into the cream the chopped dark and milk chocolate pieces…just like in the picture below. Do not stir it yet. Just let it melt on its own.
While the chocolate pieces melt, take the egg whites, pour them into a glass bowl and whisk them with an electric mixer/whisker, (like you would do to make Meringue). Once they have started to get foamy and increase in volume, start pouring the 6 tablespoons of sugar. Do not pour them all at once!!! Instead, do intervals in between whisks. They should start getting fluffier and fluffier. You will know it has the right consistency when it’s glossy, and has a fluffy and stable appearance. Look for soft but firm peaks! What are firm peaks, you ask? When you stop the mixer and you lift up the paddles and the peaks hold but fold themselves.
Now take the egg yolks and pour them into the melted chocolate cream and mix it all together. Then, take this mixture and fold it with the whipped cream. NOTE: FOLD-this is very important. You want to fold the melted chocolate mixture into the whipped egg whites, so do it gently, and fold it in.
Once it has been all incorporated, pour the mixture into equal size individual serving bowls. Chill for 4 to 6 hours in the refrigerator. Decorate with powdered sugar and Raspberries.
Pure and simple indulgence!
You can cut this recipe in 1/2 as well. Hope you love making this recipe! It’s so easy, so simple and full of rich-chocolaty goodness!
ENJOY!
