Chocolate Raspberry Mousse With Raspberry Cream Recipes

CHOCOLATE RASPBERRY MOUSSE WITH RASPBERRY CREAM

Steps:

• 1. Make raspberry sauce. Place berries and powdered sugar into food processor, or blender. Blend until smooth.
• 2. Place a sieve over a bowl. Pour sauce into sieve. Push raspberry mixture through sieve with a spoon. Make sure to scrape the sauce from the bottom of the sieve into the bowl as well. Discard Seeds that remain in sieve. Put aside in fridge.
• 3. Mousse: In a small sauce pan. Mix gelatin with water. Set aside for a minute while you beat cream. Beat powdered sugar and heavy cream in a bowl until soft peaks form. Place gelatin mixture on the stove on low heat. Mixture will start to dissolve. Do not make it hot. When it becomes liquid. Gradually pour a little bit at a time into cream while beating at the same time. Beat until stiff peaks form. Place cream in the refrigerator for later.
• 4. Place butter, marshmallows, chocolate, and water mixed with coffee into steel bowl or saucepan. Place sime water half way up the inside of another saucepan. Make sure the pan is wider than the one holding the chocolate. Heat pan of water to med high heat.
• 5. Place stainless steel bowl or other sauce pan over the water that is heating in pan on the stove. Stir constantly until mixture is totally dissolved and chocolate is shiny. Remove to cool.
• 6. Beat 1 cup of whipping cream in a bowl with powdered sugar until soft peaks start to form. Do not over beat. Refrigerate the cream until the chocolate cools. Slowly pour chocolate in to cream mixture by folding until completely combined. There should be no traces of white cream showing.
• 7. Place the chocolate mousse mixture In to 4 dessert dishes evenly distributed. Place dessert dishes into fridge until Mousse is set. it will be thickened.
• 8. Make the raspberry whipped cream. Take the cream that you mixed earlier with the gelatin out of fridge, and raspberry sauce. Fold raspberry sauce into cream. If you need to. You can beat again. . Place raspberry cream in to cake decorating bag with decorating tip, or spoon over mousse mixture before serving. You can also top ahead with the cream and let' sit in refrigerator and serve within 2 days. The Whipped cream will not melt. Enjoy!

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.