Rich Chocolate Mousse With Raspberry Coulis Recipes

EASY CHOCOLATE RASPBERRY MOUSSE

Steps:

• How to make chocolate mousse Melt the chocolate very gently, either using a microwave (one or two minutes at the most on high) or in the top of a double boiler. Stir occassionaly while allowing to cool completely, yet remain in a liquid state. Pureé the raspberries and press through a fine mesh sieve to yield about ¼ cup of seedless raspberry pureé. Stir into the cooled chocolate. In a chilled bowl, using a whisk or mixer, whip the heavy cream until peaks form. Whisk ¼ of the whipped cream into the raspberry chocolate mixture. Gently fold in the remaining whipped cream until just combined. Lightly grease four ½ cup ramekins or custard cups, and line with parchment paper rounds. Spoon in the chocolate mousse. Cover and refrigeration until firm (about 2 hours).The mousse can be held, refrigerated for up to 2 days. How to serve chocolate mousse Run a thin knife around the edges of each ramekin (it may help to dip the ramekins in hot water for 30 seconds to loosen), then turn out onto the center of dessert plates; remove the parchment paper and dust lightly with icing sugar. For an even more impressive presentation, garnish with a few fresh or barely thawed raspberries, or whipped cream and/or prepare a raspberry coulis (strained raspberry pureé).

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS

Steps:

• Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
• Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
• Melt chocolate chips (this can be done in a microwave or in a double boiler).
• Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
• Place mousse in refrigerate to set for at least 2 hours.
• To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.

DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE

Steps:

• Before starting to prepare the mousse, refrigerate the heavy cream for 6 to 8 hours on the top rack of the fridge.
• In a large mixing bowl whip 2/3 cup (about 150 ml) heavy cream until very thick.
• In a medium heatproof bowl combine while chocolate, broken into pieces and 1/3 cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.
• With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses or ramequins, filling them about 1/3. Set aside.
• Whip another 2/3 cup (about 150 ml) until very thick.
• Following the above process, melt also the dark chocolate together with the remaining 1/3 cup (50 ml) heavy cream.
• Carefully fold the dark chocolate mixture into the whipped cream. Spoon the dark mousse in the glasses over the white mousse.
• In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
• Spoon the prepared sauce on top of the chocolate mousse.
• Refrigerate the mouse for 2-3 hours before serving it.

RICH CHOCOLATE MOUSSE WITH DARK FRUIT SURPRISE

Steps:

• In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
• Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
• Reduce heat if too much liquid is evaporating.
• In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
• Cover with the"jam" you have just made.
• Set aside and refrigerate when cool.
• Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
• Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
• Add kirsch, brandy or juice and beat again.
• Leave to cool for 15 minutes.
• Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
• Spoon the mousse over the chilled sponge and jam in the ramekins.
• Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
• To serve add a dollop of whipped cream and some shaved chocolate.