Brush Aside Mid-Week Blues With This Raspberry And Dark Chocolate Mousse

Desserts are like feel-good songs and if they are packed with health benefits, they definitely make us dance like this recipe of raspberry and dark chocolate mousse which is undoubtedly the perfect Monday treat one could ask for.

Forget love, we’d rather fall in chocolate mousse and since we take our pleasures seriously, we decided to indulge in a recipe of raspberry and dark chocolate mousse. Desserts are like feel-good songs and if they are packed with health benefits, they definitely make us dance like this recipe of raspberry and dark chocolate mousse which is undoubtedly the perfect Monday treat one could ask for.

Ingredients

For chocolate brownie base:

• Eggs – 4
• Castor sugar – 300 gm
• Flour – 100 gm
• Cocoa powder – 50 gm
• Butter unsalted (melted) – 200 gm
• Dark chocolate – 320 gm
• Raspberry jelly inserts
• Raspberry puree – 200 gm
• Castor sugar – 20 gm
• Gelatin leaf – 2

Raspberry chocolate mousse:

• Dark chocolate – 300 gm
• Caster sugar – 150 gm
• Whole eggs – 1
• Egg yolks – 3
• Gelatin leaf – 14 gm
• Raspberry puree – 350 gm
• Whipped cream – 450 gm
• Crunchy pearls – 120 gm

Red color spray:

• Cocoa butter – 500 gm
• White chocolate – 500 gm
• Red cocoa color – 50 ml

Method:

1. Place 1 package of raspberries into a blender or food processor and add 1/2 cup cream.
2. Puree mix until raspberries is completely broken down.
3. Place a fine-mesh sieve over a small saucepan. Pour puree into the sieve. Push the puree through a sieve into a saucepan using a rubber spatula or ladle and discard seeds.
4. Heat puree mixture over medium heat until just beginning to steam. Do not overcook. Set aside the puree mixture.
5. Place 4 egg yolks into the bowl of a stand mixer. Whisk for about 3 minutes until yolks are thickened.
6. Add 1/2 cup sugar gradually while continuing to Whisk. Stream half of the warm puree mixture into the egg mixture while continuing to Whisk.
7. Pour the egg mixture back into the saucepan with the remaining puree mixture. Cook over medium-low heat while stirring constantly until thickened, about seven minutes.
8. Stir in 1 teaspoon vanilla extract. Remove from heat.
9. Add one-third of the chocolate and Stir until melted and smooth. Add half of the remaining chocolate and Stir until melted and smooth. Add the remaining chocolate and Stir until melted and smooth. Cover chocolate mixture.
10. Chill chocolate mixture in the refrigerator for 1-2 hours and Stir every 20-30 minutes to speed cooling.
11. Whisk the remaining 1 ½ cups of heavy cream to stiff peaks. Stir 1/3 of the whipped cream into the chocolate mixture until smooth. Fold the remaining whipped cream gently into the chocolate mixture. Do not overmix.
12. Pipe or Spoon mousse into small glasses or jars. Cover and refrigerate for at least 2 hours until ready to serve. Garnish with fresh whipped cream, chocolate curls, and fresh raspberries.

Also Read: How To Make Ragi Chocolate Cake